4 servings
Prep: 10 mins,
Cooking: 15 mins
A light mezze-style dish that makes the most of plump purple aubergines, this recipe can be made over the coals or under the grill. I’ve topped the aubergines with goat’s milk cheese and jewel-bright pomegranate arils, the latter growing prolifically in the West Coast’s Mediterranean climate.
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Ingredients (7)
2 | garlic cloves — crushed |
1 tbsp | fresh coriander — roughly chopped |
salt — to taste | |
pepper — to taste | |
4 | aubergines — medium |
100 g | goat's milk cheese — crumbled |
1 tbsp | pomegranate arils |
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