Aubergine with goats’ cheese & honey

  • Vegetarian


2 aubergines (about 500g)
500ml whole milk
100g panko breadcrumbs
1 tsp fennel seeds
½ tsp nigella seeds
1 Waitrose British Blacktail Large Free Range Egg, beaten
1 litre vegetable oil, for deep frying
2 x 125g packs Waitrose British Soft Goats’ Cheese
4 tsp clear honey
½ x 25g pack fresh flat leaf parsley, roughly chopped
½ lemon


1. Cut the aubergine into 1-2cm thick rounds. Soak the slices in the milk, covered and chilled, for 30-60 minutes.

2. Mix the breadcrumbs with the fennel, nigella seeds and seasoning in a large bowl. Remove the aubergine from the milk and dip the slices first in the beaten egg and then in the panko crumbs. Set aside on a tray.

3. Fill a large saucepan or fryer no more than one-third full of oil. Warm to 190°C or until a cube of bread sizzles and turns golden in 20 seconds. Deep fry the aubergine in batches, for 2-3 minutes, turning if necessary, until golden and crunchy. Place on kitchen paper to remove any excess oil. Keep warm.

4. Crumble the goats’ cheese into 4 shallow bowls, arrange the aubergine slices over the top, drizzle with honey, scatter over the parsley, season and add a squeeze of lemon. Then serve immediately.

  • Preparation time: 15 minutes + soaking
  • Cooking time: 10 minutes
  • Total time: 25 minutes + soaking

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,921kJ
Fat 30.7g
Saturated Fat 14.9g
Carbohydrate 27.3g
Sugars 10.1g
Protein 18.9g
Salt 1.1g
Fibre 3.1g

Click here for more information about health and nutrition

0 stars

Average user rating Based on 0 ratings