This is a great way to finish off any left over Winslade you may have after a dinner party. I tend to melt the cheese over all kinds of things from open top sandwiches, to omelettes or over cooked vegetables.
Ingredients (serves 4 as a light lunch with a side salad)
- 2 globe aubergines, cut in half lengthwise
- 2 red onions, peeled and thinly sliced
- 2 thyme sprigs
- ½ a Winslade cheese (115g), roughly chopped
- 250ml vegetable stock
- 1 knob of butter
- Extra virgin olive oil
- A few parsley leaves, finely chopped
- A pinch of chilli flakes
Method
Use a sharp knife to score the aubergines in a criss-cross fashion. Sprinkle the aubergines with the sea salt and leave in a colander for 20 minutes for the salt to draw out any excess moisture and bitterness that may be there.
Rinse the aubergines and squeeze all the moisture out.
Preheat your oven to 200 0 C.
Dip a brush in a little olive oil and brush the aubergines. Sprinkle with some sea salt and freshly ground black pepper. Put the aubergine halves onto a lined baking tray and cook until brown and soft (30-45 minutes).
While the aubergines are baking, put the red onions in a large saucepan with the vegetable stock and thyme. Bring to the boil, reduce the heat, cover the pan and cook until all the liquid has been absorbed, 15-20 minutes. Remove the thyme stalks and add 1 tbsp of olive oil and the knob of butter. Continue cooking for another 10-15 minutes until the onions are caramelised and soft. Season with some salt and black pepper.
When the aubergines are cooked, press down on the flesh with a spoon to make an indent for the onions and dub any moisture in the aubergines with a piece of kitchen paper. Spoon the onion mix onto the aubergines, top with some chopped parsley and the pieces of Winslade. Sprinkle with a few chilli flakes and bake for a further 10 minutes until the cheese has melted. Serve immediately with some dressed green leaves and some crusty bread.