Aubergine & goat’s cheese burger stacks with honey & thyme

One of my favourite Spanish 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 stacks were born. The cheese melts between the aubergine slices, scented with thyme – perfect as they are or served in crusty white rolls.

SERVES 4 PREP 10 mins COOK 30 mins EASY V

2 large, evenly sized aubergines

2 x 100g rind-on goat’s cheese

wheels (vegetarian if needed) handful of fresh lemon thyme sprigs olive oil, for brushing honey, to serve crusty bread rolls, to serve

1 Cut the aubergines into 1cm slices, and the goat’s cheese into very thin rounds. Sandwich each piece of cheese between two similarly sized slices of aubergine, along with a sprig of lemon thyme. Brush both sides of the aubergine stack with oil and season.

2 Once your barbecue is hot and the coals look ashen, put the aubergine stacks on the grill and cook for 10-15 mins per side until the aubergine is cooked through and the cheese has melted. You can flip them every 5-6 mins or so and give them a brush with olive oil.

3 Transfer to a serving platter, drizzle with honey, scatter over the remaining lemon thyme, and serve with crusty rolls on the side.

GOOD TO KNOW fibre • 1 of 5-a-day • gluten free

PER SERVING 253 kcals • fat 15g • saturates 9g •

carbs 14g • sugars 13g • fibre 7g • protein 13g •

salt 0.8g