Aubergines with melted Goat’s Cheese

This one’s specially for a friend of mine who recently became vegetarian. It’s quick, simple and delicious! I can’t claim credit, it came from a cookbook, but sadly I can’t remember which one.

This serves 2 as a light, summery main course, or 4-5 as a starter.

You’ll need:

1 large aubergine

Handful of fresh Basil
Concentrated sun-dried tomato paste, or red pesto
Goat’s cheese (I prefer the round logs for this, but any kind will do)
Bag of Rocket salad
Olive oil
Salt and pepper
Walnuts (optional)
Balsamic vinegar/salad dressing of your choice

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