Tonights dinner was simple yet delicious. This is the first time in a couple of years that I have had goats cheese but I bought some as an experiment to see how my tummy would take it. The lactose free stuff is pretty rough on my tummy but I am with small amounts. I love goats cheese and have really missed it!
Aubergine (eggplant) is another favourite that I have never tried cutting out but I don’t have it a lot because my boyfriend hates it and I struggle to use a whole one without wasting any. Tonight I griddled the whole thing in slices and saved the leftovers to have for dinner tomorrow with some gluten free pasta or something.
1 Aubergine (Eggplant)
2 tbsp Olive Oil
1 tsp Sage or other dried green herb
Soft Goats Cheese or vegan alternative
Slice the aubergine into about 8 slices, 1/2 cm thick. Mix dried herbs with oil and brush onto both sides of each aubergine slice. Cook on a griddle pan until soft and transparent with tasty grill marks.
Top with chunks of cheese and a sprinkling of fresh chopped chives. Eat as flat slices or roll up and cut into chunks for more of an appetizer style dish.