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.
When the coals are hot, grill the aubergine
slices for about 5 mins on each side until floppy
and heavily marked from the grill.
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.
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.