Roast split aubergines with goat's cheese from How to Eat a Peach: Menus, Stories and Places (page 81) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Griddled squid with chilli, dill and tahini dressing; Lamb kofta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute goat curd for soft goat cheese.

  • lauraep on March 09, 2026

    So simple and so delicious

  • joneshayley on July 31, 2019

    Soft cheese, tangy sumac and melting aubergine. Delicious.

  • Foodycat on June 18, 2018

    So simple! The aubergine ends up perfectly creamy and juicy, even with just the drizzle of oil after cooking, and the sumac punches up the goats cheese. I'm sure it would be good with labneh if you are a goats cheese avoider, though.

  • sosayi on June 06, 2018

    We grilled our eggplants, instead of roasting in the oven, but otherwise followed the recipe exactly. I might be a little more heavy handed on the sumac next time, but overall a great quick and easy side dish (especially during grilling season). I loved the goat cheese/eggplant combo. Served with the Lamb Kofta and Sweet Pickled Cherries from the same menu, along with WW grilled flatbreads and garlic yogurt.

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