aubergine and goats cheese crumble
Basic ingredients for aubergine and goats cheese crumble
- 2 Yellow peppers, thinly sliced
- 60ml Vegetable Stock Olive oil
- 1 Tbs balsamic vinegar
- 2 Garlic cloves chopped
- 2 Aubergines, cut lengthways into 0.5cm pieces
- 12 Basil leaves
- 100g Goat’s cheese, crumbled
How to make aubergine and goats cheese crumble
- Pre-heat oven to 180°C. Sprinkle olive oil on the pepper slices and place them on a baking sheet.
- Bake in the oven for about 20 minutes or until they are softened and caramelized. Let cool.
- After this, Blend the vegetable stock, roasted peppers, and a few drops of olive oil, balsamic vinegar, garlic, sea salt, and black pepper in a food processor or blender until smooth.
- Season to taste. Toss the aubergine slices in olive oil. The slices should be placed on hot coals for four minutes, or until they are lightly charred. Now Turn the slices over and continue cooking for 4 more minutes.
- Place on a platter. Season the aubergine slices with sea salt, black pepper, and a generous amount of olive oil.
- Spread the roasted pepper puree generously over the aubergine slices. Sprinkle the goat cheese on top. Now Place the basil leaves on top of the goat’s cheese and mix.