Minty aubergine & goat’s cheese
By Good Food
A delicious vegetarian main meal which adds a dash of mint to aubergines
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Prep:20 mins
Cook:40 mins
Ready in 1 hour - Serves 6
- Easy
Nutrition per serving
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kcal 371
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fat 33g
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saturates 8g
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carbs 10g
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sugars 8g
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fibre 5g
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protein 10g
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salt 0.64g
Ingredients
- 5 aubergines, sliced lengthways into finger-thick slices
- 600g tomatoes, sliced
- 300g soft goat's cheese, crumbled
- 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)
Method
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.
