Roast brinjal with goat’s milk cheese and herby tomatoes

Ideas
4 servings Prep: 10 mins, Cooking: 45 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (7)

2.00 aubergines
30.00 ml fresh chillies — 573
1.00 garlic — cloves
250.00 g cherry tomatoes
0.00 fresh thyme — rosemary and bay leaves
200.00 g goat's milk cheese
0.00 sea salt and freshly ground black pepper
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Method:

Slice the brinjals in half lengthways and brush with oil. Sprinkle with garlic, then place in a roasting pan. Roast in a preheated oven at 200 ºC for 30 minutes.

Remove from the oven and add tomatoes and sprigs of herbs to the roasting pan. Slice the cheese and place slices on each brinjal half.
Season with salt and pepper.
Return to the oven and roast for 10 to 15 minutes until the cheese browns and starts to melt. This dish goes well with pesto potatoes.



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