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Roast Aubergine with Creamy Goat’s Cheese and Emmental

Serves 2
Prep: 15 mins
Cook: 45 mins

• 2 medium aubergines cut in half lengthways
• 2 tbsps olive oil
• 2 tbsps tahini, (sesame paste)
• 1 garlic clove, crushed
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tbsp fresh thyme leaves, plus extra sprigs to garnish
• 2 tbsps lemon juice
• 100 g (3 1/2 oz) Président Goat’s Cheese log, rind removed and diced (available from deli counter)
• 75 g (2 3/4 oz) baby cherry tomatoes
• 100 g (3 1/2 oz) Président Emmental, grated
• Salt and pepper

1. Preheat oven to 190C/gas mark 5/170C fan oven. Score the cut sides of the aubergine in a criss-cross pattern with a sharp knife.  Drizzle with the olive oil and bake in the oven for 30 minutes or until tender. Remove from the oven and leave to cool.
2. Carefully scoop out the flesh from the aubergines without damaging the skins. Finely chop the flesh and put into a bowl. Mix together with the tahini, garlic, spices, thyme, lemon juice and seasoning. Fold in the goat’s cheese and cherry tomatoes and spoon back into the aubergine skins.
3. Place on a baking tray and scatter the Emmental over the top. Bake in the oven for 12-15 minutes until the cheese is golden and bubbling. Serve immediately with rice and salad.