Minty aubergine & goat's cheese

• aubergines↗5 5

  sliced lengthways into finger-thick slices

• tomatoes↗600g 600g

  sliced

• soft goat's cheese↗300g 300g

  crumbled

• olive oil↗150ml 150ml
• ground cumin↗1 tbsp 1 tbsp
• ground coriander↗2 tsp 2 tsp
• lemon↗zest and juice 1 zest and juice 1
• paprika↗½ tsp ½ tsp
• garlic cloves↗2 2

  minced

• handfuls mint↗2 2

  leaves, chopped, plus extra for serving

• chilli powder↗pinch pinch

  (optional)

Step-by-step instructions

1. 1

   Make the chermoula by mixing all ingredients together in a small bowl, setting 2 tbsp of it aside if you intend to make the carrot salad, right.

2. 2

   When the coals are hot, grill the aubergine slices for about 5 mins on each side until floppy and heavily marked from the grill.

3. 3

   Drizzle a little chermoula over the base of a medium flameproof roasting tin. Cover the bottom of the tray with a layer of aubergine, then top the aubergines with a scattering of tomatoes, goat’s cheese, some seasoning and a drizzle of chermoula. Repeat layers. Top everything with a final layer of aubergine and drizzle of chermoula.

4. 4

   Cover the pan with tin foil and place on the barbecue. If the barbecue has a lid, use it. Leave for 20 mins until sizzling. To serve, lift off the foil, scatter with fresh mint and cut into wedges.