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
Units
Scale
- 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