The new barbie stars: Aubergine and goat’s cheese stacks with honey and thyme
The goat’s cheese melts between the aubergine slices, scented with thyme – perfect by themselves or squashed between crusty white rolls.
SERVES 4
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
runny honey
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.