Save to your scrapbook
Grilled aubergine & goat’s cheese salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 aubergines (about 300g each)
1 tbsp extra virgin olive oil (or use the oil from the tomatoes)
125g pack Bettine
Goat’s Cheese Slices, cut into small pieces
1 lemon, zest and juice
1 tsp dried oregano
190g pack sun drenched tomatoes, drained (1 tbsp oil reserved, if using)
1 garlic clove, crushed
400g can chickpeas, drained and rinsed
25g pack mint, leaves torn
1. Heat the grill to medium. Slice the aubergines on the diagonal into roughly 2cm-thick slices; score deeply on both sides. Brush with the oil, season, put on a non-stick baking tray and grill for 20 minutes, turning halfway, until softened. Scatter over the goat’s cheese, lemon zest and oregano, then grill again briefly until golden.
2. Chop the tomatoes and mix with the lemon juice and garlic. Spread the chickpeas over a large serving plate and mash roughly with the back of a fork to break up slightly.
3. Spoon most of the tomato dressing over the chickpeas, top with the aubergines and ½ the mint, then toss together. Scatter over the remaining mint and dressing before serving with flatbreads, if liked.
Cook’s tip: You could also use dried chickpeas in this recipe. Soak them in cold water for at least 12 hours, then simmer in fresh water for 1-2 hours until tender.
Typical values per serving:
This recipe was first published in June 2020.