Stuffed Aubergines with Goat Cheese & Honey
Roasted aubergine halves stuffed with their own flesh mixed with creamy goat cheese, and herbs, then drizzled with honey and baked until golden. The combination of sweet honey, tangy chèvre, and rich aubergine is absolutely brilliant, one of those French flavour pairings that just works.
Ingredients
Equipment
Instructions
1. Roast the aubergines
- Heat your oven to 200°C (180°C fan). Halve the aubergines lengthwise and score the flesh in a deep crosshatch pattern, cutting down to about 5mm from the skin, you want lots of surface area. Brush generously with olive oil and season well with salt and pepper. Place cut-side up on a large baking tray and roast for 35-40 minutes until the flesh is completely soft, golden, and collapsing. They should be properly tender when you prod them with a spoon.
2. Add the goat cheese
- Remove the aubergines from the oven. Break the goat cheese into rough pieces or if you have a small log cut round slices and distribute it over the aubergine halves. You want the cheese sitting on top of the roasted flesh, not mixed in. Season with a bit more salt and pepper, and scatter some fresh thyme leaves over each half.
3. Bake until golden
- Return the aubergines to the oven for 10-15 minutes until the goat cheese has melted, turned creamy, and is starting to go golden in places. You want it soft and warm, not browned all over, just some golden edges.
4. Finish with honey
- Remove from the oven and let them rest for 2-3 minutes. Drizzle each aubergine half with honey, don't be shy, you want that sweet-savoury contrast. Scatter over a few more fresh thyme leaves.
5. Serve
- Serve warm with crusty bread and a simple green salad. The aubergines should be soft enough to scoop with a spoon, with the cheese all melty and the honey glossy on top!
Notes
- Use a good honey, something floral like acacia or wildflower works brilliantly. Lavender or thyme honey adds a Provençal touch. Avoid strong-flavoured honeys like chestnut or heather; they'll overpower the delicate goat cheese.
- The aubergines must be completely soft and sweet after the first roasting - almost collapsing. If they're still firm, they won't be good. Better to roast them too long than not long enough. The flesh should be creamy, not spongy.
- Make ahead: You can roast the aubergines up to a day ahead. Keep them refrigerated, then bring to room temperature, add the cheese, and bake when needed. Add 5 minutes to the baking time if the aubergines are cold.
- Variations: Some people add a few pine nuts or walnuts on top with the cheese. A sprinkle of dried herbes de Provence works nicely too.
- Leftovers are good at room temperature the next day, though the honey won't be as glossy. If you want to reheat them, cover with foil and warm through in a 180°C oven for 10-15 minutes.