Barbecued aubergine, tomato and goat cheese

    (142)
    25 min

    This a simple vegetarian starter or main that is perfect for a summer dinner party.


    140 people made this

    Ingredients
    Serves: 8 

    • 1 medium aubergine , sliced into 1cm rounds
    • 2 large tomatoes, sliced
    • 2 (125g) logs goat cheese
    • 4 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • salt and pepper to taste

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat barbecue for medium heat.
    2. In a large bowl, coat aubergine with olive oil and balsamic vinegar. Season with salt and pepper.
    3. Arrange half of the aubergine slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of aubergine. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of aubergine, and secure each bundle with a wooden skewer.
    4. Lightly oil the barbecue grate. Remove skewers, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.

    Note

    To cook in the oven, bake at 190 C / Gas 5 for 15 to 20 minutes, or until softened and melt in your mouth delicious!

    Note

    Fresh mozzarella can easily be substituted if you don't like goat cheese.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews & ratings
    Average global rating:
    (142)

    Reviews in English (110)

    by
    160

    Great tasting eggplant! I followed other reviewers suggestions and grilled each eggplant slice, then topped with fresh basil, goat cheese, and finally a tomato slice. I left them open faced and just closed the grill for a few minutes to melt the cheese. To serve I topped each with freshly ground black pepper and a parsley sprig. It was so simple and tasted fantastic. Next time I think I would brush the tomato slice with the olive oil/balsamic mixture, just because they kind of dried out on the grill. Thanks Carolyn for a keeper!  -  03 Sep 2007  (Review from Allrecipes US | Canada)

    by
    93

    Loved this recipe- my husband usually will not eat goat cheese, and we had these 2 nights in a row! Added an extra step at the beginning - salting eggplant releases excess moisture and a bitter flavor from the vegetable. Slice the eggplant as normal, lay on paper towels, and sprinkle with salt. Let it sit for about 30 min, then rinse and pat dry. Then you can marinate as normal. Also, did not make sandwiches with it- that's too hard to grill! Grilled one side of the eggplant, flipped, and put on cheese and tomato. Never made the eggplant "sandwich." Next I'm going to try slicing the eggplant lengthwise, grilling as normal, and rolling and securing with a toothpick after they're off the grill to make eggplant rolls!  -  15 Aug 2007  (Review from Allrecipes US | Canada)

    by
    83

    This is absolutely delicious! My husband and I both loved it. The only changes I made was to salt the slices and let them sit on paper towels about 30 minutes then pat dry. Then I marinated them in the olive oil & balsamic vinegar until I was ready to put the slices on the grill. I grilled one side 7-8 minutes then flipped over and added the goat cheese and tomato slices and grilled another 7-8 minutes. Also, I served them open-faced instead of sandwich style. Thanks so much for a really great recipe!  -  07 Jul 2009  (Review from Allrecipes US | Canada)

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