Aubergine, Eggplant Veggie Roast with Goat Cheese and Tomatoes, Memorial Day 'Picnic' Recipe

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 

Aubergine p116

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)

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