Stuffed aubergines: a Provençal summer recipe
Stuffed aubergines are one of Provence’s classic summer dishes. And no wonder – this simple, generous and sun-kissed recipe is always a crowd-pleaser. With fresh seasonal vegetables at their best, now is the perfect time to cook them… and enjoy them with a glass of Domaine des Oullières wine.
Seasonal vegetable stuffed aubergines
First, choose firm, shiny aubergines. Then prepare a vegetarian filling with courgette, red pepper, tomato, onion and soft goat’s cheese. The result? A dish that’s full of flavour but still light.
Next, add a sprinkle of Provençal herbs and a generous drizzle of olive oil. The oven takes care of the rest.
Stuffed aubergines can be served on their own, with a crisp salad, or alongside grilled meat. But they also shine as a main dish – perfect for an easygoing summer evening.
And to pair with it? A chilled glass of Plaisir rosé or a soft red from Domaine des Oullières will do just fine.
How to make perfect stuffed aubergines
Start by scooping out the flesh from the aubergines, keeping the skins intact. Then gently sauté all the diced vegetables in olive oil. This brings out their natural sweetness before baking.
After that, stir in the goat’s cheese at the end – it adds a delicious creamy touch to the filling.
Once everything’s ready, fill the aubergines generously and place them in an oven dish. Bake at 180°C for about 40 minutes. When they come out of the oven, the smell is irresistible.
And if you have any leftovers? These stuffed aubergines are just as tasty cold the next day.
A generous dish to enjoy with a glass of wine
Because Provençal cooking is all about sharing, stuffed aubergines are ideal for a relaxed meal with friends or family. Out on the terrace, under the trees, just open a good bottle and let the magic happen.
Finally, for a fresh and fruity pairing, serve them with our Plaisir rosé. Light and aromatic, it brings out the best in the dish without overpowering it.
Or go for a smooth red like our Absolu – it works beautifully too.
So, have you got your own go-to stuffed aubergines recipe? Try this one and let us know what you think – at the tasting room or in the comments!
