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Flame-charred aubergine with goat’s milk cheese

Flame-charred Aubergine with Goat’s milk Cheese

Ingredients 8
Servings 4
Time 10 min


  • 2
    garlic - crushed
  • 1
    fresh coriander - roughly chopped
  • 25
    olive oil
  • salt - to taste
  • pepper - to taste
  • 4
    large aubergines
  • 100
    goat's milk cheese - crumbled
  • 1
    large pomegranate - arils extracted


15 min

Combine the garlic, coriander and olive oil and season to taste. Blacken and blister the aubergines over the coals or under the grill until cooked, and then split open. Sprinkle the goat’s milk cheese over the aubergines and return to the grill to brown slightly. Leave the aubergines to cool slightly as they are best served gently warmed. 

To serve, drizzle the coriander oil and scatter a few pomegranate arils over the aubergines. 

Reprinted with permission of Georgia East from her new cookbook - West Coast Wander, published by Penguin Random House Publishers.

Flame-charred Aubergine with Goat’s milk Cheese

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