Minty aubergine & goat's cheese
A delicious vegetarian main meal which adds a dash of mint to aubergines
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 40 mins
Ready in 1 hour
Vegetarian
- 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.
Per serving
371 kcalories, protein 10g, carbohydrate 10g, fat 33 g, saturated fat 8g, fibre 5g, sugar 8g, salt 0.64 g
Recipe from Good Food magazine, July 2006.
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http://www.bbcgoodfood.com/recipes/1513/
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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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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 40 mins
Ready in 1 hour
Vegetarian
Vegetarian main dish
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)
Per serving
371 kcalories, protein 10g, carbohydrate 10g, fat 33 g, saturated fat 8g, fibre 5g, sugar 8g, salt 0.64 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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23 December 2007
Nehal rated and commented on this recipe
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