Goat's Cheese Aubergine

Ingredients

Ingredient	Amount	Unit
Red Onion	2	unit(s)
Garlic Clove	2	clove
Aubergine	2	unit(s)
Chermoula Spice	2	tsp
Freekeh	200	grams
Water	400	milliliter(s)
Vegetable Stock Pot	1	unit(s)
Balsamic Vinegar	2	tbsp
Cucumber	2	unit(s)
Mint	1	bunch(es)
Goat's Cheese	2	roll(s)
Lemon	1	unit(s)
Olive Oil	4	tbsp
Wholegrain Mustard	1	tbsp

Instructions

Step 1

Instruction

Preheat your oven to 220°C. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Cut the aubergine in half lengthways. Score diagonal criss-crosses into the flesh, 1cm apart. Go deep but avoid piercing the skin. Drizzle some oil on each half and season with salt and pepper. Place on a lined baking tray and pop on the top shelf of your oven. Cook until soft and browned, 25-30 mins.

Step 2

Instruction

Heat a drizzle of oil in a large saucepan on medium heat. Add the garlic and chermoula spice blend and cook for 1 minute. Tip in the freekeh, then pour in the water (see ingredients for amount). Stir in the stock pot, then bring to a simmer. Turn the heat down to low and put the lid on. Cook the freekeh for 15 mins, then remove from the heat. Leave to the side for 5 mins (still covered) or until everything else is ready.

Step 3

Instruction

While the freekeh cooks, heat a splash of oil in another large saucepan on medium heat and add the onion. Cook until really soft, stirring every few mins, 8-10 mins. Next, add the balsamic vinegar. Turn the heat to low, put the lid on and cook for 3-4 mins. Remove the pan from the heat. While everything cooks, chop the cucumber into small chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Step 4

Instruction

When the aubergine is soft all the way through, remove it from your oven and preheat your grill to high. Squash down the flesh of each aubergine half with a fork (see picture). Crumble in the goat's cheese, grind over some pepper and place under your grill until the cheese is brown and bubbling, 5-6 mins.

Step 5

Instruction

Meanwhile, zest the lemon and set aside. Squeeze the lemon juice into a bowl with the olive oil (see ingredients for amount), a pinch of salt and pepper and the wholegrain mustard. Whisk with a fork. Add in the cucumber chunks and three-quarters of the mint. Toss together.

Step 6

Instruction

Stir the lemon zest into the freekeh, taste and add salt and pepper if you feel it needs it. Serve the aubergine on a bed of freekeh with the cucumber and mint salad on top. Spoon over the caramelised onion and finish with a sprinkling of the remaining mint. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	928	kcal
Protein	48	g

Allergens

Gluten, Celery, Sulphites, Milk, Mustard