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Goats' Cheese Baked Aubergine

Goats' Cheese Baked Aubergine

4rating out of 5

(168 reviews from our customers)

Prep Time

30 min



We're celebrating the best of British produce and have partnered up with Rosary Goats' Cheese, who make the most delectable garlic and herb goats' cheese that ever was. You'll crumble it over a crispy honey and pomegranate-glazed aubergine, served with charred tomatoes and dill-flecked bulgur. Enjoy!

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 aubergine
2 tomatoes
1 tsp dried dill
1 tbsp pomegranate molasses
goats' cheese 3.18
100g Rosary garlic & herb goats' cheese †
Panko breadcrumbs edit
30g panko breadcrumbs †
1 honey pot (28g)
150g bulgur wheat †
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 aubergine
  • 1 tomato
  • 1 tsp dried dill
  • 1 tbsp pomegranate molasses
  • 125g soft goats' cheese<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 honey pot (25g)
  • 130g bulgur wheat<span class="strong">†</span>
Typical Values per 100g per serving
Energy 678 kJ
161 kcal
2291 kJ
545 kcal
of which saturates
4.1 g
2.7 g
13.9 g
9 g
of which sugars
26.5 g
6.4 g
89.6 g
21.6 g
Fibre 4.6 g 15.5 g
Protein 6.5 g 22 g
Salt 0.25 g 0.86 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 aubergine
1 tomato
1 tsp dried dill
1 tbsp pomegranate molasses
natural pomegranate molasses (100%)
125g soft goats' cheese
pasteurised goat milk, salt, potassium sorbate, cultures, vegetarian rennet
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
1 honey pot (25g)
blossom honey
130g bulgur wheat
bulgur (wheat gluten)
  • Allergens highlighted by † (milk, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Goats' Cheese Baked Aubergine

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Slice your aubergine[s] lengthways into 4 equally thick slices, discard the green stalk[s]

Season both sides with salt

2 Goats' Cheese Baked Aubergine

Heat a wide-based pan (preferably non-stick with a matching lid), with 2 tbsp [4 tbsp] vegetable oil over a medium-high heat

Once hot, add the aubergine and cook, covered, for 3-4 min each side or until nicely browned

3 Goats' Cheese Baked Aubergine

Meanwhile, slice your tomatoes in half and season them lightly with salt and pepper

Transfer the coloured aubergine to the baking tray (use tin foil to avoid mess!)

Reserve the pan for later

4 Goats' Cheese Baked Aubergine

Add the bulgur to a pot with plenty of salted boiled water over a high heat

Cook for 10-12 min or until tender with a slight bite, then drain and return to the pot

Meanwhile, mix the pomegranate molasses and the honey together - this is your glaze


5 Goats' Cheese Baked Aubergine

Return the reserved pan to a medium-high heat and add the tomatoes, cut-side-down

Cover and cook for 3-4 min or until nicely charred and blackened in colour

6 Goats' Cheese Baked Aubergine

Spread the glaze evenly over the cooked aubergine then top with the breadcrumbs

Tip: Working one at a time prevents the glaze from running off the aubergine and the breadcrumbs will help hold it in place

Place the baking tray on the top rack of your oven and cook for 5-7 min or until the breadcrumbs are golden brown in colour

7 Goats' Cheese Baked Aubergine

Stir the dill, 1 tbsp [2 tbsp] olive oil and a pinch of salt and pepper through the drained bulgur



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Serve the crispy glazed aubergine over the bulgur, crumble the Rosary goats' cheese over and serve the tomatoes alongside


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