- 5 aubergines, sliced lengthways into finger-thick slices
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 600g tomatoes, sliced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 300g soft goat's cheese, crumbled
For the chermoula
- 150ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 2 tsp ground coriander
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 garlic cloves, minced
- 2 handfuls mint leaves, chopped, plus extra for serving
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- pinch chilli powder (optional)
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.