Cookbook author Rukmini Iyer’s mother helped test all of her recipes for The Green Barbecue, and her favourite dishes are “any of the ones with cheese”.
This recipe for eggplant and goats’ cheese burger stacks is the perfect mix of creamy, herby sweet and charred – and they barely take any time at all.
Ms Iyer recommends putting them on a hot grill because it’s something you “just want a really quick char on the outside, and that’s actually fine”.
Read: Spicy Eggplant Bake with Mozzarella
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Serves: 4
Ingredients
- 2 large, evenly sized eggplants
- 2 x 100g rind-on goats’ cheese wheels
- 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 eggplants into 1cm slices, and the goats’ cheese into very thin rounds. Sandwich each piece of goats’ cheese between two similarly sized slices of eggplant, along with a sprig of thyme. Brush both sides of the eggplant with oil and add a tiny pinch of sea salt flakes and black pepper.
Read: Hate eggplant? Here are five dishes to change your mind
Once your barbecue is ready, place the eggplant 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 five to six 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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The Green Barbecue: Vegan & Vegetarian Recipes To Cook Outdoors & In by Rukmini Iyer, photography by David Loftus, is published by Square Peg. Available now.
What’s your favourite thing to cook on a barbecue? Let us know in the comments section below.
– With PA
