Grilled Aubergine with Goat’s Cheese
Veg HT BBQ ACC
Vegetarian Vegetables Barbecue Accompaniment
Gluten Wheat Free Eggless
1 Yellow Capsicum (Sweet Pepper), deseeded and chopped
60ml/2fl.oz. Strong Vegetable Stock
1 tbsp Olive Oil
1 tbsp Balsamic Vinegar
2 Garlic Cloves, chopped
2 Aubergine (Eggplant), cut diagonally into 2.5cm/1 inch slices
3 tbsp Freshly chopped Basil
75g/3oz Goats Cheese, crumbled
1. Place the capsicum, stock, oil, vinegar, garlic, salt and black pepper
in a food processor or blender and process until smooth.
2. Place the aubergine slices on plate and brush on both sides with the
puréed mixture; discard any remaining mixture.
3. Place the aubergine slices directly on the grill and cook over hot
coals for 4 minutes, until lightly
charred. Turn and cook for a further 4 minutes.
4. To serve - arrange
the aubergine slices on a serving platter, sprinkle with the cheese and scatter
the basil evenly over the top.
Main equipment required to make
processor or blender
Tips, Options and
Using specialist bbq hinged baskets as shown on
the left makes turning thin or small pieces of
food much easier and ensures they don't fall
through the grill onto the coals