Roasted aubergine is good on its own, but add young goat cheese and salted cherry tomatoes and it becomes a full dish worth building a meal around. This is a summer recipes I come back to every year when cherry tomatoes are actually ripe and taste like something. The goat cheese should be young and firm, not the spreadable kind. It holds its shape on top of the warm aubergine instead of melting into a puddle. Flat-leaf parsley at the end, not as decoration but because it’s needed.
How to Make Aubergine, Eggplant Veggie Roast with Goat Cheese and Tomatoes
Getting the aubergine right
Brush both sides with oil and roast at high heat: 200°C fan. Flip at twenty minutes and give it another fifteen to twenty. You want golden brown edges and a soft center, not steamed-through slabs.
Salting the tomatoes
Salt the halved tomatoes in a bowl while the aubergine roasts. They release juice and concentrate in flavor. Use that liquid and the olive oil as the dressing. No separate vinaigrette needed. 
Goat cheese and parsley
Add the goat cheese after the tomatoes go on, not before. It sits on top of the warm dish rather than roasting, which keeps it cubed and distinct. Scatter parsley generously, not as a garnish.
Aubergine, Eggplant Veggie Roast with Goat Cheese and Tomatoes
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Succulent roasted eggplant slices are topped with creamy goat cheese and juicy tomatoes. Perfect for a summer picnic or a light vegetarian meal.
Ingredients
- 3 aubergine, sliced approx. 3cm thick, ends discarded
- extra virgin olive oil
- sea salt and black pepper
- 1 cups (227 g) cherry tomatoes, halved or quartered, depending on size
- 1 cups (113 g) young firm goat’s cheese (such as Perroche), cut into approx. 1cm dice
- coarsely chopped flat-leaf parsley
Instructions
- Preheat oven to 392°F (200°C) fan/410°F (210°C)/gas mark 7.
- Lay aubergine slices on baking trays, spacing them out. Brush both sides with oil and season.
- Roast for 20 minutes, flip, and roast for another 15–20 minutes until golden.
- Meanwhile, salt tomatoes in a bowl and set aside.
- Transfer aubergine to a large roasting dish in a single layer.
- Pour 3 tablespoons of oil over tomatoes, toss gently, and mix in goat cheese.
- Pile tomato mixture on top of aubergine.
- Return to oven for 4–5 minutes to warm through, then cool.
- Scatter with chopped parsley.
- Transport in the roasting dish covered with foil, or transfer to a covered plate or container.
Notes
- For easier handling, use a mandoline slicer to achieve evenly thick eggplant slices.
- If goat cheese is too tangy, mix in a tablespoon of honey or maple syrup to balance the flavors.
- To prevent soggy eggplant, let the roasted slices cool slightly before topping with the goat cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 8
- Cholesterol: 20
Frequently Asked Questions
Do I need to salt the aubergine slices before roasting?
Not for this recipe. The high oven temperature and olive oil are enough to get them golden and tender. Salting beforehand is more useful when frying to reduce oil absorption.
What type of goat cheese works best?
Use a young, firm goat cheese like Perroche. It should hold its shape when diced and soften gently in the oven without turning into a puddle. Avoid aged or crumbly varieties.
Can I make this dish ahead of time?
Yes. Roast the aubergine and prepare the tomato mixture separately, then assemble and do the final 5 minutes in the oven just before serving. The components keep in the fridge for up to a day.
