This makes an excellent light lunch or supper dish, or we think you can serve these as a topping for one of our Linda McCartney’s Vegetarian Quarter Pounder burgers!
Recipe from Linda's Kitchen 1995
2 medium aubergines cut into thick slices
3tbs olive oil
2 canned pimientos, drained and eat cut into 4 pieces
250g soft goat’s cheese
Freshly ground black pepper
Sprinkle the slices of aubergine with a touch of salt. Brush them with olive oil and place on a large baking tray. Bake at 220c for 10-12 minutes or until soft and golden brown. Layer the aubergine slices, pimientos and goat’s cheese in four or eight stacks on a backing tray, seasoning with freshly ground pepper as you go along. Top each stack with a piece of cheese. Return to the over and bake for 5 minutes to heat through. To serve, we suggest you place on top of a perfectly cooked Vegetarian Quarter Pounder burger and eat immediately.