Minty Aubergine & Goat's Cheese
This grilled aubergine and tomato stack is a delightful dish that combines tender aubergines, juicy tomatoes, crumbled goat's cheese, and a flavorful chermoula sauce. The layers are grilled to perfection, creating a harmonious blend of smoky, tangy, and creamy flavors. Topped with fresh mint, this dish is a feast for the senses, perfect for a summer gathering or a cozy dinner at home.
— Constant Cookbook
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)
Instructions
- 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.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 371 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.64 milligram of sodium
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