Goats' Cheese Baked Aubergine
We're celebrating the best of British produce and have partnered up with Rosary Goats' Cheese, who make the most delectable garlic and herb goats' cheese that ever was. You'll crumble it over a crispy honey and pomegranate-glazed aubergine, served with charred tomatoes and dill-flecked bulgur. Enjoy!
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Boil a kettle
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Slice your aubergine[s] lengthways into 4 equally thick slices, discard the green stalk[s]
Season both sides with salt
Heat a wide-based pan (preferably non-stick with a matching lid), with 2 tbsp [4 tbsp] vegetable oil over a medium-high heat
Once hot, add the aubergine and cook, covered, for 3-4 min each side or until nicely browned
Meanwhile, slice your tomatoes in half and season them lightly with salt and pepper
Transfer the coloured aubergine to the baking tray (use tin foil to avoid mess!)
Reserve the pan for later
Add the bulgur to a pot with plenty of salted boiled water over a high heat
Cook for 10-12 min or until tender with a slight bite, then drain and return to the pot
Meanwhile, mix the pomegranate molasses and the honey together - this is your glaze
Return the reserved pan to a medium-high heat and add the tomatoes, cut-side-down
Cover and cook for 3-4 min or until nicely charred and blackened in colour
Spread the glaze evenly over the cooked aubergine then top with the breadcrumbs
Tip: Working one at a time prevents the glaze from running off the aubergine and the breadcrumbs will help hold it in place
Place the baking tray on the top rack of your oven and cook for 5-7 min or until the breadcrumbs are golden brown in colour
Stir the dill, 1 tbsp [2 tbsp] olive oil and a pinch of salt and pepper through the drained bulgur
Serve the crispy glazed aubergine over the bulgur, crumble the Rosary goats' cheese over and serve the tomatoes alongside
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, lupin, milk, mollusc, mustard, nut, peanut, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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