Name: Minty aubergine & goat's cheese
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 5 aubergines sliced lengthways into finger-thick slices; 600g tomatoes sliced; 300g soft goat's cheese crumbled; 150ml olive oil; 1 tbsp ground cumin; 2 tsp ground coriander; zest and juice 1 lemon; ½ tsp paprika; 2 garlic cloves minced; 2 handfuls mint leaves, chopped, plus extra for serving; pinch chilli powder (optional)

5 aubergines
sliced lengthways into finger-thick slices
600g tomatoes
sliced
300g soft goat's cheese
crumbled

For the chermoula

150ml olive oil
1 tbsp ground cumin
2 tsp ground coriander
zest and juice 1 lemon
½ tsp paprika
2 garlic cloves
minced
2 handfuls mint
leaves, chopped, plus extra for serving
pinch chilli powder
(optional)

Method

step 1
Make the chermoula by mixing all ingredients together in a small bowl, setting 2 tbsp of it aside if you intend to make the carrot salad, right.
step 2
When the coals are hot, grill the aubergine slices for about 5 mins on each side until floppy and heavily marked from the grill.
step 3
Drizzle a little chermoula over the base of a medium flameproof roasting tin. Cover the bottom of the tray with a layer of aubergine, then top the aubergines with a scattering of tomatoes, goat’s cheese, some seasoning and a drizzle of chermoula. Repeat layers. Top everything with a final layer of aubergine and drizzle of chermoula.
step 4
Cover the pan with tin foil and place on the barbecue. If the barbecue has a lid, use it. Leave for 20 mins until sizzling. To serve, lift off the foil, scatter with fresh mint and cut into wedges.