The goat’s cheese melts between the aubergine slices, scented with thyme – perfect by themselves or squashed between crusty white rolls.
PREP: 10 MINUTES
COOK: 30 MINUTES
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
Crusty bread rolls, to serve
- Cut the aubergines into 1 cm 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.
Now buy the book
Our recipes are from The Green Barbecue by Rukmini Iyer, published by Square Peg, price £17.99. To order a copy for £15.29 until 9 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. Rukmini has donated her fee for this extract to Refuge.