Flame-charred aubergine with goat’s milk cheese
A light mezze-style dish that makes the most of plump purple aubergines, this recipe can be made over the coals or under the grill. I’ve topped the aubergines with goat’s milk cheese and jewel-bright pomegranate arils, the latter growing prolifically in the West Coast’s Mediterranean climate.
- 2 cloves garlic - crushed
- 1 handful fresh coriander - roughly chopped
- 25 ml olive oil
- salt - to taste
- pepper - to taste
- 4 large aubergines
- 100 g goat's milk cheese - crumbled
- 1 large pomegranate - arils extracted
Combine the garlic, coriander and olive oil and season to taste. Blacken and blister the aubergines over the coals or under the grill until cooked, and then split open. Sprinkle the goat’s milk cheese over the aubergines and return to the grill to brown slightly. Leave the aubergines to cool slightly as they are best served gently warmed.
To serve, drizzle the coriander oil and scatter a few pomegranate arils over the aubergines.
Reprinted with permission of Georgia East from her new cookbook - West Coast Wander, published by Penguin Random House Publishers.