you are agreeing to our use of cookies. A delicious aubergine (eggplant) dish baked in a smoky tomato sauce and topped with melted goat's cheese. We send you everything you need to cook amazing recipes like this, delivered right to your door. We're celebrating the best of British produce and have partnered up with Rosary Goats' Cheese, who make the most delectable garlic and herb goats' cheese that ever was. You'll crumble it over a crispy honey and pomegranate-glazed aubergine, served with charred tomatoes and dill-flecked bulgur. 1 tbsp pomegranate molasses. ), Add the bulgur to a pot with plenty of salted boiled water over a high heat, Cook for 10-12 min or until tender with a slight bite, then drain and return to the pot, Meanwhile, mix the pomegranate molasses and the honey together - this is your glaze, Return the reserved pan to a medium-high heat and add the tomatoes, cut-side-down, Cover and cook for 3-4 min or until nicely charred and blackened in colour, Spread the glaze evenly over the cooked aubergine then top with the breadcrumbs, Tip: Working one at a time prevents the glaze from running off the aubergine and the breadcrumbs will help hold it in place, Place the baking tray on the top rack of your oven and cook for 5-7 min or until the breadcrumbs are golden brown in colour, Stir the dill, 1 tbsp [2 tbsp] olive oil and a pinch of salt and pepper through the drained bulgur. Enjoy! Garnish with the crispy fried basil leaves and serve with a seasonal side salad. *Gousto’s nutritional information only applies to ingredients supplied by Gousto. Percentages are based on an adult's daily intake. Rocket is recommended, and a strong good tomato. Ingredients 2 medium eggplants 1 1/2 tbsp olive oil 6 tbsp soft goat cheese 1 medium tomato (sliced) 12 basil leaves salt 2 tomatoes. Your email address will not be published. Ingredients. Boil the pasta according to pack instructions. Log in, Aubergine (Eggplant) & Goat's Cheese Bake, Dinner, Entree, Lunch, Main Course, Side, Vegetarian, dried mixed herbs or 1/2 tsp each dried oregano and basil, goat's cheese (ideally a rind one like a "chevre"). It’s best to do this on a mandolin if you have one – it takes more … 125g soft goats' cheese†, 30g panko breadcrumbs†, 130g bulgur wheat†. For 2 people (double for 4) 1 aubergine. A yummy veggie main, tapas, or side dish. Heat the oil in a pan, then gently fry the onion for … Bake for 2o-35 minutes until the cheese is browned and bubbly. Find out more. Serve with a good lot of peppery salad. Try Gousto now. Leave the planning to us! Preheat the oven to 200’c, and layer 3 times with aubergine, tomato, parmesan and goats’ cheese, finishing with cheese, and sprinkling with a touch of oregano if you like. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7, Slice your aubergine[s] lengthways into 4 equally thick slices, discard the green stalk[s], Heat a wide-based pan (preferably non-stick with a matching lid), with 2 tbsp [4 tbsp] vegetable oil over a medium-high heat, Once hot, add the aubergine and cook, covered, for 3-4 min each side or until nicely browned, Meanwhile, slice your tomatoes in half and season them lightly with salt and pepper, Transfer the coloured aubergine to the baking tray (use tin foil to avoid mess! Drizzle with olive oil then add spoonfuls of goat's … Slice the potatoes very, very finely. 100g Rosary garlic & herb goats' cheese †. Get social and share your best culinary Gousto creations on: Serve the crispy glazed aubergine over the bulgur, crumble the Rosary goats' cheese over and serve the tomatoes alongside. 1 tsp dried dill. In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard. We use cookies. 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