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Minty aubergine & goat's cheese

Minty aubergine & goat's cheese

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 1 hour
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition: per serving
low insalt0.64g


  • 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)


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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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A star rating of 3 out of 5.2 ratings

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