Grilled Aubergine with Tomato, Rocket and Goats Cheese
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6-8
- Category: Sides
- Method: Pan-grilled
Description
Individual servings of charry aubergine and fragrant, earthy salad. An easy and unique way to serve a tasty take on salad.
Ingredients
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
Instructions
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.
