Aubergine and goat’s cheese burger stacks

Rukmini Iyer’s mother helped test all of her recipes for The Green Barbecue, and her favourite dishes are “any of the ones with cheese”.

This recipe for aubergine and goat’s cheese burger stacks is the perfect mix of creamy, herby sweet and charred – and they barely take any time at all.

Iyer recommends putting them on a hot grill because it’s something you “just want a really quick char on the outside, and that’s actually fine”.

Print Recipe

Nutrition Facts

Aubergine and goat’s cheese burger stacks

Amount Per Serving

Calories 397 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 9g56%

Cholesterol 23mg8%

Sodium 436mg19%

Potassium 587mg17%

Carbohydrates 35g12%

Fiber 8g33%

Sugar 9g10%

Protein 15g30%

Vitamin A 569IU11%

Vitamin C 5mg6%

Calcium 130mg13%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Aubergine and goat’s cheese burger stacks

A delicious veggie alternative to a burger

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: British

Servings: 4

Calories: 397kcal

Author: Rukmini Iyer

Equipment

• BBQ

Ingredients

• 2 large, evenly sized aubergines
• 2 100g rind-on goat’s cheese wheels
• A handful of fresh lemon thyme sprigs
• Olive oil, for brushing
• Sea salt flakes
• Freshly ground black pepper
• Runny honey
• Crusty bread rolls, to serve

Method

• Cut the aubergines into 1cm slices, and the goat’s cheese into very thin rounds. Sandwich each piece of goat’s cheese between two similarly sized slices of aubergine, along with a sprig of thyme. Brush both sides of the aubergine with oil and add a tiny pinch of sea salt flakes and black pepper.
• Once your barbecue is ready, place the aubergine stacks on the grill and cook for 10–15 minutes per side, until the aubergine is cooked through and the cheese has melted. You can flip them every five to six minutes or so and give them a brush with olive oil.
• Transfer to a serving platter, drizzle with honey, scatter over the remaining thyme, and serve with crusty rolls on the side.

Nutrition

Calories: 397kcal | Carbohydrates: 35g | Protein: 15g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 23mg | Sodium: 436mg | Potassium: 587mg | Fiber: 8g | Sugar: 9g | Vitamin A: 569IU | Vitamin C: 5mg | Calcium: 130mg | Iron: 3mg

The Green Barbecue: Vegan & Vegetarian Recipes To Cook Outdoors & In by Rukmini Iyer, photography by David Loftus, is published by Square Peg.

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