1. Preheat the oven to 220C, 200C for fan, gas 7. Slice the aubergines into 1 and a half centimetres. These should be thicky sliced and placed onto a large baking sheet. Use olive oil to lightly brush across the aubergines and then season. Place in the oven and bake for 30-40 minutes until the aubergines become tender.
2. Transfer from an oven to a serving platter and scatter on the crumbled goat’s cheese.
3. Use the remaining oil to heat the non-stick frying pan and once the oil is extremely hot, add in the capers and allow to sizzle for a few moments.
4. Tip in the oil and the capers until it coats the aubergines. Arrange the fresh mint leaves over the arrangement. Serve at room temperature and feel free to use more goat’s cheese to garnish the side if necessary. Works great along side many other dishes.
Ingredients
Directions
1. Preheat the oven to 220C, 200C for fan, gas 7. Slice the aubergines into 1 and a half centimetres. These should be thicky sliced and placed onto a large baking sheet. Use olive oil to lightly brush across the aubergines and then season. Place in the oven and bake for 30-40 minutes until the aubergines become tender.
2. Transfer from an oven to a serving platter and scatter on the crumbled goat’s cheese.
3. Use the remaining oil to heat the non-stick frying pan and once the oil is extremely hot, add in the capers and allow to sizzle for a few moments.
4. Tip in the oil and the capers until it coats the aubergines. Arrange the fresh mint leaves over the arrangement. Serve at room temperature and feel free to use more goat’s cheese to garnish the side if necessary. Works great along side many other dishes.