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Aubergine and Goat’s Cheese Burger Stacks

Bored of bland bean patties? Then try this delicious alternative to a veggie burger from The Roasting Tin author, Rukmini Iyer (plus delicious Naked Wines at 63% off).

DINING AT HOME IN PARTNERSHIP WITH

One of my favourite Spanish dishes is berenjenas con miel – aubergines, deep-fried in batter, served with honey. It occurred to me that goat’s cheese is just as lovely with honey as aubergine, and so these moreish burger stacks were born. The cheese melts between the aubergine slices, scented with thyme – perfect by themselves or squashed between crusty white rolls.

Ingredients

  • 2 large, evenly sized aubergines
  • 2 x 100g rind-on goat’s cheese wheels
  • A handful of fresh lemon thyme sprigs
  • Olive oil, for brushing
  • Sea salt flakes
  • Freshly ground black pepper
  • Runny honey
  • Crusty bread rolls, to serve
Wines
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Method

Cut the aubergines into 1cm slices, and the goat’s cheese into very thin rounds. Sandwich each piece of goat’s cheese between two similarly sized slices of aubergine, along with a sprig of thyme. Brush both sides of the aubergine with oil and add a tiny pinch of sea salt flakes and black pepper.

Once your barbecue is ready, place the aubergine stacks on the grill and cook for 10–15 minutes per side, until the aubergine is cooked through and the cheese has melted. You can flip them every 5–6 minutes or so and give them a brush with olive oil.

Transfer to a serving platter, drizzle with honey, scatter over the remaining thyme, and serve with crusty rolls on the side.

This recipe was shared by Rukmini Iyer, taken from her latest book, Green Barbecue part of her best-selling Roasting Tin series.

Suggested wine pairings

Rod Easthope Level 185 Hawkes Bay Sauvignon Blanc 2019
£8.99 from Naked Wines or £6.25 for Muddy readers

With accolades like Winemaker of the Year and oodles of Parker Points under his belt, there’s no surprise Rod Easthope is dubbed ‘Rod the God’ – he even produces his Level 185 Hawkes Bay Sauvignon Blanc 2019 in the heavens (erm, sort of) – 185 meters above sea level. Fruity, aromatic notes make this French Sauv Blanc a divine match for goat’s cheese.

Available in our exclusive Muddy Luxe Case of 12 bottles for £75 (RRP £202.38), all matched perfectly with a recipe from our Dining at Home series.

Marcelo Bocardo Malbec 2020
£8.99 from Naked Wines or £4.17 for Muddy readers

Fancy award-winning wine with your burger stacks, madame? Of course you do! Bronze medal winner at the International Wine Challenge 2021, this opulent, rich red is a perfect match for the goat’s cheese in this dish. Top tip: crack open the bottle a few hours before drinking for the best flavour.

Available in our exclusive Muddy Mixed Case of 12 bottles for £50 (RRP £140.88), all matched perfectly with a recipe from our Dining at Home series.

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