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Mediterranean Panini with Goats Cheese

Total Time

50 minutes

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Serves

4 as a starter or 2 as a main course
Ingredients Method

A bit of this, a bit of that

  • 1 Aubergine
  • Salt
  • 3 tbsp olive oil
  • 2 - 3 spring onions, topped, tailed and sliced
  • 1 clove garlic, crushed
  • 50g sun blush tomatoes
  • Basil leaves torn off 2 stalks – shredded
  • 100 - 125g goat’s cheese
  • 100ml Onken Natural Set Yogurt
  • Cracked black pepper
  • 2 Panini Rolls

Step-by-step

  1. 1 Slice bulbous end off both sides of the aubergine and slice remainder into 4. Dice the bulbous ends.
  2. 2 Place slices on a plate and sprinkle with salt to soften the aubergine fibre, leave for 15 minutes. Wash salt from aubergine slices and pat dry with kitchen paper.
  3. 3 Preheat the oven to 200˚C/180˚C Fan/ Gas Mark 6.
  4. 4 Meanwhile heat 1 tablespoon oil in a frying pan, add spring onions, garlic and diced aubergine ends, fry for 3 – 4 minutes, add diced tomato and basil leaves and fry a further 2 minutes.
  5. 5 Heat 1 tablespoon of the oil in a griddle pan or frying pan and fry the aubergine slices for 3 – 4 minutes per side.
  6. 6 In a small bowl mash the goat’s cheese then add the yogurt and blend together with a fork, season with the black pepper.
  7. 7 Cut the Panini rolls in half, place on a baking sheet and drizzle with the remaining olive oil. Place
    an aubergine slice on each cut half; top with the Mediterranean mixture and finally drizzle over the goat’s cheese topping.
  8. 8 Place in the oven for 15 - 20 minutes until the topping is  just browning. Garnish with basil leaves or salad leaves.

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Goats Cheese, Sun Blush Tomato and Rocket Pasta Salad

Total Time

50 minutes

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Serves

4 as a starter or 2 as a main course
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