Name: Minty aubergine & goat's cheese
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: British
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)

Home
Recipes
Minty aubergine & goat's cheese

Minty aubergine & goat's cheese

Good Food team

Save recipe

Serves 6

Easy

Prep: 20 mins

Cook: 40 mins

Ready in 1 hour

A star rating of 3 out of 5.2 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

5 aubergines

sliced lengthways into finger-thick slices
600g tomatoes

sliced
300g soft goat's cheese

crumbled

For the chermoula

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)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal371
fat33g
saturates8g
carbs10g
sugars8g
fibre5g
protein10g
salt0.64g

low

Method

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now