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


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 C / 400 F / 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