Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Romano Peppers with Aubergine and Cheese

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Romano Peppers with Aubergine and Cheese

    Serve this recipe as an alternative main course or as a side dish. The vegetables can be roasted in advance, then just top with aubergines and cheese and heat through. We used Ardrahan cheese, an Irish washed rind, semi-soft cheese that's available from the Cheese Service Counter.

    • Preparation time: 5 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 4 (or 8 as a side dish)


    • 4 tbsp extra virgin olive oil
    • 2 x 200g packs Romano peppers, halved lengthways and deseeded
    • 2 medium red onions, each cut into 8 wedges
    • 2 x 200g tubs Waitrose Marinated & Grilled Aubergines, drained and sliced
    • 300g Waitrose Irish Ardrahan cheese, sliced
    • 1 pack fresh flat leaf parsley, chopped


    1. Preheat the oven to 200°C, gas mark 6. Drizzle half the oil into a large shallow ovenproof dish and lay the pepper halves in the dish.
    2. Split each onion wedge into 2 or 3 pieces and scatter over the peppers. Drizzle with the remaining oil, season and roast for 25-30 minutes until lightly browned and tender.
    3. Tuck the aubergine slices around the onions and top with the cheese slices. Return to the oven for a further 10 minutes, or until the cheese has melted. Serve sprinkled with parsley.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars