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
One of my favourite dishes is berenjenas con miel – aubergines, deep-fried in batter, served with honey. It occurred to me that goat’s cheese is just as lovely with honey as aubergine, and so these moreish burger stacks were born. The cheese melts between the aubergine slices, scented with thyme – perfect by themselves or squashed between crusty white rolls.
|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|
|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.