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.