Minty aubergine & goat's cheese
- Preparation and cooking time
- Ready in 1 hour
- Serves 6
- 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.