Serve this appetizing Arab dish warm, as a first course or a light main course accompanied by salad and pitta bread.
2 aubergines
2 tsp dried mint
2 tomatoes, peeled, seeded and chopped
1 garlic clove, chopped
pepper
350 g / 12 oz goat’s cheese
Preheat the grill. Place the aubergines in a grill pan, then grill them, turning regularly until the skin is charred and blistered. Preheat the oven to 200 ºC / 400 ºF / gas 6.
When the aubergines are cool enough to handle, peel them and chop the flesh. Transfer to a bowl, then add the mint, tomatoes, garlic and pepper and mix together. Spoon the mixture into a baking dish and crumble the goat’s cheese over the top. Bake for about 25 minutes, until the cheese is melted and lightly browned.
Serves 4.
area : North Africa
course : starter
source : North African Cooking : Exotic Delights from Morocco, Tunisia, Algeria and Egypt / Hilaire Walden