Roast brinjal with goat's milk cheese and herby tomatoes

Recipe from: 9/1/1997 12:00:00 AM

Ingredients 7
Servings 4
Time 10 minutes

Ingredients

  • 2
    aubergines
  • 30
    ml
    olive oil
  • 1
    clove garlic
  • 250
    g
    cherry tomatoes
  • fresh thyme, rosemary and bay leaves
  • 200
    g
    goat's milk cheese
  • salt and freshly ground black pepper
 

Method

45 minutes
 
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.
 

Read more on: roast
 

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