Minty aubergine & goat's cheese

Minty aubergine & goat's cheese

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(2 ratings)

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


Serves 6
A delicious vegetarian main meal which adds a dash of mint to aubergines

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal371
  • fat33g
  • saturates8g
  • carbs10g
  • sugars8g
  • fibre5g
  • protein10g
  • salt0.64g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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)


  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.

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Comments, questions and tips

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31st Jan, 2018
OK! Where's the recipe for the carrot salad? C'mon folks at least get the recipe and 'add ons' right.
10th Mar, 2019
800g/1lb 12 oz carrots, peeled and coarsely grated 2 tbsp chermoula (from main recipe) 2 tbsp olive oil juice 1 lemon In a large bowl, toss all the ingredients together with some salt and pepper until the carrot is completely coated in the dressing. The salad can be made up to 2 hours ahead and kept in the fridge.
23rd Dec, 2007
very yummy and easy to make.
13th Feb, 2019
26th Aug, 2015
In the recipe's first step, it mentions a carrot salad. Would someone be able to direct me to the recipe for this salad?
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