Minty aubergine & goat’s cheese

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

  • Prep:20 mins
    Cook:40 mins
    Ready in 1 hour
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 371
  • fat 33g
  • saturates 8g
  • carbs 10g
  • sugars 8g
  • fibre 5g
  • protein 10g
  • salt 0.64g


  • 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)


  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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