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Grilled Aubergine with Tomato, Rocket and Goats Cheese

Grilled Aubergine with Tomato, Rocket and Goats Cheese

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Individual servings of charry aubergine and fragrant, earthy salad. An easy and unique way to serve a tasty take on salad.

  • Makes : 6-8 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 8 mins
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Rub

½ Tbsp (7,5 ml) sea salt
½ Tbsp (7,5 ml) freshly ground pepper
1 tsp (5 ml) cumin powder
½ tsp (2,5 ml) garlic powder

Aubergines

olive oil for drizzling
3 large aubergines, sliced into 5 mm rounds

Salad Topping

a drizzle of olive oil
a handful of wild rocket, torn
a handful of baby tomatoes, sliced
a handful of crumbled goat cheese
a handful of sunflower seeds, toasted
sea salt and freshly ground pepper

Rub

Mix the rub ingredients together in a bowl.

Aubergines

Drizzle the aubergines with olive oil and sprinkle generously with rub.

In a drying frying pan over high heat toast the sunflower seeds, flipping until golden brown. Set aside.

Set a griddle pan or cast iron pan over high heat for 5 minutes to preheat. Grill the aubergines for around 4 minutes a side then set aside to cool.

To Assemble Salad Topping

Lay a bed of rocket onto each aubergine then top with tomatoes and goat cheese. Sprinkle with sunflower seeds, season with salt and pepper then drizzle with a little olive oil.

Tip: you can add basil leaves, pine nuts or feta cheese for different variations.