Minty aubergine & goat's cheese

Minty aubergine & goat's cheese

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Cooking time

Prep: 20 mins Cook: 40 mins Ready in 1 hour

Skill level

Easy

Servings

Serves 6

A delicious vegetarian main meal which adds a dash of mint to aubergines

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
371
protein
10g
carbs
10g
fat
33g
saturates
8g
fibre
5g
sugar
8g
salt
0.64g

Ingredients

  • 5 aubergines, sliced lengthways into finger-thick slices
  • 600g tomatoes, sliced
  • 300g soft goat's cheese, crumbled

For the chermoula

  • 150ml olive oil
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • zest and juice 1 lemon
  • ½ tsp paprika
  • 2 garlic cloves, minced
  • 2 handfuls mint leaves, chopped, plus extra for serving
  • pinch chilli powder (optional)

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Method

  1. Make the chermoula by mixing all ingredients together in a small bowl, setting 2 tbsp of it aside if you intend to make the carrot salad, right.
  2. When the coals are hot, grill the aubergine slices for about 5 mins on each side until floppy and heavily marked from the grill.
  3. Drizzle a little chermoula over the base of a medium flameproof roasting tin. Cover the bottom of the tray with a layer of aubergine, then top the aubergines with a scattering of tomatoes, goat’s cheese, some seasoning and a drizzle of chermoula. Repeat layers. Top everything with a final layer of aubergine and drizzle of chermoula.
  4. Cover the pan with tin foil and place on the barbecue. If the barbecue has a lid, use it. Leave for 20 mins until sizzling. To serve, lift off the foil, scatter with fresh mint and cut into wedges.

Recipe from Good Food magazine, July 2006

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twinkledome's picture
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very yummy and easy to make.

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