Oven-baked aubegines with goat's cheese

Oven-baked aubegines with goat's cheese
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  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 3 tbsp parsley, chopped
  • 12 aubergines, sliced
  • 2 tomatoes, chopped (optional)
  • 200ml olive oil
  • juce of 1 lemon
  • salt and pepper
  • 300g goat's cheese, cut into pieces


    1. Slice the aubergines thickly. Place in a bowl with salted water (making sure the water covers them), and leave them for 30 minutes. Mix the onion, garlic, tomatoes (if using), parsley, 2 tbsp olive oil, salt and pepper. 
    2. Drain and dry the aubegines. Brush each slice with a little olive oil and grill in a barbecue or nonstick pan. 
    3. Place the grilled aubergines on a flat surface and place a piece of goat's cheese at the centre of each aubergine slice. Fold the slices into rolls and secure using toothpicks. 
    4. In an ovenproof earthenware dish with a lid, add the tomato mixture, then add the aubergine rolls. Top with the rest of the olive oil, lemon juice, and a little water. 
    5. Cover with tin foil and the lid, and bake at  200 °C for 40’-45’, until most of the liquid has evaporated.
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