Minty aubergine and goat's cheese

Minty aubergine and goat's cheese

Minty aubergine & goat's cheese

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

  • Ready in 1 hour
  • Serves 6
  • Easy

Nutrition per serving

  • Calories 371
  • Carbohydrates 10
  • Saturated Fat 8
  • Sugar 8
  • Protein 10
  • Fat 33
  • Fiber 5
  • Salt 0.64

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

  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.