Serves:
4
Prep time:
10 mins
Cook time:
30 mins
Ingredients:
2 large, evenly sized aubergines
2 x 100g rind-on goat’s cheese wheels
A handful of fresh lemon thyme sprigs
Olive oil, for brushing
Sea salt flakes
Freshly ground black pepper
Runny honey
Crusty bread rolls, to serve
Veg Portions / Serving:
1
Recipe from The Green Barbecue by Rukmini Iyer (Square Peg, 2021). Photography by David Loftus.
One of my favourite Spanish dishes is berenjenas con miel – aubergines, deep-fried in batter, served with honey. It occurred to me that goat’s cheese is just as lovely with honey as aubergine, and so these moreish burger stacks were born. The cheese melts between the aubergine slices, scented with thyme – perfect by themselves or squashed between crusty white rolls.
Method:
Cut the aubergines into 1cm slices, and the goat’s cheese into very thin rounds. Sandwich each piece of goat’s cheese between two similarly-sized slices of aubergine, along with a sprig of thyme. Brush both sides of the aubergine with oil and add a tiny pinch of sea salt flakes and black pepper.
Once your barbecue is ready, place the aubergine stacks on the grill and cook for 10–15 minutes per side, until the aubergine is cooked through and the cheese has melted. You can flip them every 5–6 minutes or so and give them a brush with olive oil.
Transfer to a serving platter, drizzle with honey, scatter over the remaining thyme, and serve with crusty rolls on the side.
No barbecue? Try cooking these under the grill or on a griddle pan instead.
