The sweetness of the vegetables cuts through the acidity of the goat’s cheese beautifully.
Ingredients
200grams Firm Goats Cheese
4 Aubergines Cut Into 1 Cm Slices Lengthwise 8 Plum Tomatoes Cut Into 3 Thick Slices Each
2 Bunches Spring Onions Trimmed
150ml Extra Virgin Olive Oil
2 Tablespoons White Wine Vinegar
3 Plump Garlic Cloves Crushed
Large Handful Fresh Basil Leaves
Additional Extra Virgin Olive Oil For Drizzling 8 Flour Tortillas
Instructions
1. Into a large shallow dish place the slices of aubergine, tomatoes and spring onions. Then in asmall bowl place the olive oil, white wine vinegar and garlic and mix well add some salt and pepper to season before then pouring over the vegetables. Toss the vegetables very gently to make sure that they are well coated and set to one side whilst you wait for the barbecue to heat up.
2. When the barbecue is heated up remove the aubergines from the marinade and place them on tothe lightly oiled barbecue grill and cook for 4 to 5 minutes on each side. Then remove from the barbecue. Next remove the tomatoes and onions from dish and cook these on the barbecue for 3 to 4 minutes, not forgetting to turn them over half way through the cooking time. Then place them in the same dish as the aubergines.
3. Now take the goats cheese and crumble this over the top of the hot vegetables and then drizzleover some more extra virgin olive oil and toss all of these ingredients together very gently.
4. To serve place the above ingredients on to a clean serving plate and scatter the fresh basilleaves over the top. Don’t forget to serve the tortillas warm by placing them on the very edge of barbecue grill for 1 to 2 minutes.
