Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Aubergine and Goat’s Cheese Burger Stacks with Honey and Thyme
by Rukmini Iyer from The Green Barbecue
Easy
Serves 4
Total 40min
Prep 10min
Cook 30min
Inspired by a classic Spanish dish, this simple, vegetarian barbecue recipe from Rukmini Iyer is packed with complex flavours. It’s the perfect thing to serve at your next outdoor gathering.
Discover more delicious Barbecue recipes
Grilled meats, side salads, and vibrant desserts
From the book
The Green Barbecue
Rukmini Iyer
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
Buy From
Introduction
One of my favourite dishes is berenjenas con miel – aubergines, deep-fried in batter, served with honey. It occurred to me that goat’s cheese is just as lovely with honey as aubergine, and so these moreish burger stacks were born. The cheese melts between the aubergine slices, scented with thyme – perfect by themselves or squashed between crusty white rolls.
Tags
Ingredients
| 2 | large, evenly sized aubergines |
|---|---|
| 2 x 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.
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 5–6 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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Barbecue Recipes
View all
Buddy Oliver’s Barbecued Chicken Lollipops with Pepper and Pinapple Salsa and Lemony Couscous
by Buddy Oliver from Let’s Cook
Meliz Berg’s Köfte Kebabs and Garlic Sauce
by Meliz Berg from Dinner Tonight
More Vegetarian Recipes
View all
Jamie Oliver’s Spring Soup and Ricotta Toasts
Jamie Oliver’s Silky Aubergine Flavour Fest
by Jamie Oliver from Eat Yourself Healthy
More Recipes from The Green Barbecue
View all
Oregano, Pine Nut and Mozzarella Stuffed Mushrooms With Chilli
by Rukmini Iyer from The Green Barbecue
Crispy Ginger Cauliflower Wings With Tamarind and Coriander
by Rukmini Iyer from The Green Barbecue
