Aubergine with spring onions, pine nuts and goats cheese

This looks like an unlikely combination but tastes great, looks 'cheffy' and takes minutes.

DIY cooking at its best.

I use a cast iron ridged grill pan for lots of different types of cooking this is one of them.

If Augerbine is cooked fairly quickly it does not get mushy. The few minutes grill time is excellent for this recipe.

The full fat organic goats cheese which I thought might be a bit 'goaty' was not and was a pleasant surprise. It was soft, mild and creamy and the texture was ideal with the other ingredients. It was from my national chain local supermarket.

Method


Cut an aubergine in two lengthwise. Cut into about 4 or 5 slices lengthwise. Sprinkle liberally with ordinary cooking oil making sure there are no dry spots. Put a ridged grill pan on to heat. Do not put oil into the grill pan. Grill the aubergine on both sides until soft. Turn over once. About 2 minutes should do it. Put onto a plate. Put into the pan a chopped up spring onion leave until still crunchy and add a few pine nuts until they are toasted. Put over the aubergine. Sprinke with lemon juice and salt and pepper. Drizzle some green olive oil round the edge of the plate. Top with crumbled goats cheese.

Add chopped red pepper if you like it or if you like hot dishes add a chopped up chilli.