• 5 aubergines, sliced lengthways into finger-thick slices
  • 600g tomatoes, sliced
  • 300g soft goat's cheese, crumbled

For the chermoula


  • 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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