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Image for Recipe - Rukmini Iyer’s Barbecued Aubergine & Goat’s Cheese Stacks

Rukmini Iyer’s Barbecued Aubergine & Goat’s Cheese Stacks

Image for Recipe - Rukmini Iyer’s Barbecued Aubergine & Goat’s Cheese Stacks
  • Time preparation 10 minutes
  • cook time 30 minutes
  • Serve Serves 4

This Rukmini Iyer recipe comes from her Green Barbecue Cookbook, which is crammed full of amazing vegetarian bbq recipe suggestions. These delicious aubergine stacks are the perfect substitute for a veggie burger - slices of goat's cheese are sandwiched between slices of aubergine, grilled on the barbecue, and drizzled with honey and thyme. Delicious!

Recipe taken from The Green Barbecue (Vegan & Vegetarian Recipes to Cook Outdoors & In) by Rukmini Iyer (Square Peg, £17.99) Photos: David Loftus
  • 2 large, evenly sized aubergines
  • 2 x 100g rind-on British 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

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. 3. 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.

Ingredients

  • 2 large, evenly sized aubergines
  • 2 x 100g rind-on British 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

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. 3. 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.

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