Aubergine Farcie (Stuffed Roasted Eggplant) is a popular dish in southern France.
After Dips Recipes, second recipe I share from The Picnic Cookbook (Kyle Books, June 2013) by Annie Bell is a close cousin.
It's not too late to use it for your Memorial Day cookout.
Aubergine
Veggie Roast with Goat’s Cheese
and Tomatoes
Roast-aubergine
slices, crisp on the outside and deliciously succulent within, piled up with
tomatoes and goat’s cheese makes an excellent veggie picnic roast.
For
6 people
3
aubergine, sliced approx. 3cm thick, ends discarded
extra
virgin olive oil
sea
salt and black pepper
300g
cherry tomatoes, halved or quartered, depending
on size
150g
young firm goat’s cheese (such as Perroche),
cut into approx. 1cm dice
coarsely
chopped flat-leaf parsley
Preheat the oven
to 200°C fan/210°C/gas mark 7. Lay the aubergine slices out on a couple of
baking trays, with a little space between each slice. Brush the slices with oil
on both sides and season the top.
Roast for 20
minutes, then turn them and cook for another 15–20 minutes until golden. At the
same time, scatter a little salt over the tomatoes in a bowl and set aside.
Transfer the
aubergine slices to a large roasting dish that holds them in a single layer
with a little space in between. Pour 3 tablespoons of oil over the tomatoes and
gently toss, and mix in the goat’s cheese.
Pile this on top
of the aubergine slices and return to the oven for 4–5 minutes to warm through,
then leave to cool. Scatter with lots of chopped parsley. Transport in the
roasting dish covered with foil, or transfer to a plate or container and cover.
(* Recipe excerpted from 'The Picnic Cookbook' by Annie Bell-Kyle Book, US Edition, June 2013, all rights reserved, photography by Jonathan Bell)