Aubergine and Goat's Cheese Burger Stacks with Honey and Thyme

Inspired by a classic Spanish dish, this simple, vegetarian barbecue recipe from Rukmini Iyer is packed with complex flavours. It's the perfect thing to serve at your next outdoor gathering.

From the book

The Green Barbecue by
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads


These burgers are ridiculously moreish – I like to serve them in buns with mayonnaise and pickles. Make life easier for yourself by cooking them in the oven first, then finishing them off with a quick warm-through on the barbecue before serving.

Serves 4
Prep time: 10 min
Cook time: 30 min
Total time: 40 min


2 large, evenly sized aubergines
2 x 100g rind-on goat’s cheese wheels
A handful of fresh lemon thyme sprigs
olive oil, for brushing
sea salt flakes
freshly ground black pepper
runny honey
crusty bread rolls, to serve


Cut the aubergines into 1cm slices, and the goat’s cheese into very thin rounds. Sandwich each piece of goat’s cheese between two similarly sized slices of aubergine, along with a sprig of thyme. Brush both sides of the aubergine with oil and add a tiny pinch of sea salt flakes.

Once your barbecue is ready, place the aubergine stacks on the grill and cook for 10–15 minutes per side, until the aubergine is cooked through and the cheese has melted. You can flip them every 5–6 minutes or so and give them a brush with olive oil.

Transfer to a serving platter, drizzle with honey, scatter over the remaining thyme, and serve with crusty rolls on the side.


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