My best friend came over today to help me file my tax return. I’ve always used an accountant before, but after closing my acupuncture practice I couldn’t justify the expense any longer.
I decided that anyone who would patiently tackle such a tedious task deserved a special lunch — something a bit fancy, maybe with a touch of chef-style flair.
Thank you, Lizzy. I hope the lunch and the gossip made the whole afternoon worthwhile!
Griddled Baby Aubergine & Goats Cheese Towers
Prep Time
1 min
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Author: Jane Sarchet
Ingredients
-
2
baby aubergines or 1 large one -
4
medium tomatoes -
Goats cheese
Use a soft goats cheese or whichever variety you prefer. Haloumi is another excellent option and can be griddled alongside the vegetables. -
Melted butter
or dripping or oil for brushing
Instructions
-
Heat a griddle pan over high heat until very hot. Slice the aubergines, tomatoes and cheese into roughly 1 cm thick slices. Brush both sides of the vegetables with melted butter, oil, or dripping.
-
Place the aubergine and tomato slices (and haloumi if using) on the griddle. Cook for a few minutes until the ridges leave dark, charred stripes, then turn and cook the other side.
-
Stack the slices to form towers as high as you like. Drizzle any pan juices over the towers and serve with fresh green leaves and a chunk of crusty bread.