Grilled aubergine and goats cheese rolls with crushed cherry tomatoes

For a supper brimming with fabulous Mediterranean flavours, serve Mike Robinson's aubergine and goats' cheese rolls in crushed tomato sauce
By Mike Robinson
Grilled aubergine and goats cheese rolls with crushed cherry tomatoes
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 3 tbsp olive oil
  • 1 large aubergine
  • 1 lemon, grated zest
  • 200 g breadcrumbs
  • 300 g crumbled goats' cheese
  • 1 tbsp chopped flat leaf parsley
  • sea salt and freshly ground black pepper

For the tomatoes

  • 100 ml olive oil
  • 200 g ripe cherry tomatoes
  • 2 cloves garlic, chopped
  • 1 red onion, chopped


1. Preheat the oven to 200C/gas 6.

2. Heat a griddle with 2 tablespoons of olive oil, and fry the aubergine for about 3-4 minutes on both sides, until golden. Leave on one side to cool.

3. Mix the lemon zest and breadcrumbs with two-thirds of the goats' cheese and parsley.

4. Shape the cheese and bread mixture into balls about the size of a small walnut. Wrap each ball in a slice of aubergine. And arrange in a baking dish. Season well and set aside.

5. Heat 75ml of the olive oil in a saucepan. Lightly squash the tomatoes with the back of a fork and add to the pan with the garlic and red onion. Cook for 10 minutes, before mashing with a potato masher. Season to taste.

6. Pour the tomato sauce over the aubergines.

7. Sprinkle with the remaining goats' cheese. Transfer to an oven and bake for 20 minutes - until the goats' cheese topping is lightly coloured.

8. Drizzle over the remaining olive oil and sprinkle with the parsley. Serve straight away with a green salad.

Rate This Recipe