Minty Aubergine and Goat's Cheese
This satisfying vegetarian bake is a wonderful main course. Aubergine slices are grilled until tender, then layered in a tin with tomatoes, crumbled goat's cheese and a vibrant chermoula made with cumin, coriander, lemon and garlic. After baking until bubbling, it's finished with a scattering of fresh mint leaves. It serves six people and takes about 60 minutes to prepare and cook.
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
- 1/2 tsp paprika
- 2 garlic cloves minced
- 2 handfuls mint leaves, chopped, plus extra for serving
- pinch chilli powder (optional)
Method
- Prepare the chermoula by combining all its ingredients in a small bowl. Reserve 2 tbsp of this mixture if you plan to serve it with the carrot salad.
- Once your barbecue coals are ready, cook the aubergine slices for approximately 5 mins per side. They should become soft and show clear grill marks.
- Pour a small amount of chermoula into a medium flameproof roasting tin. Create a layer with the aubergine slices, then add some tomatoes and crumbled goat's cheese. Season and add more chermoula. Continue building these layers, finishing with a final aubergine layer and a drizzle of the chermoula.
- Seal the tin with foil and position it on the barbecue, using the lid if available. Cook for 20 mins until the contents are hot and sizzling. To serve, remove the foil, sprinkle with extra mint and slice into portions.
Nutrition (per serving)
Calories371 kcal
Fat33 g
Saturates8 g
Carbs10 g
Sugars8 g
Fibre5 g
Protein10 g
Sodium256 mg
Recipe details
Skill levelEasy
CategoryVegetable
Cuisinebritish
DietVegetarian
