- 2 aubergines
- 1 red pepper
- 1 garlic clove
- 2 tbsp Balsamic vinegar
- A handful of basil
- A handful of flat leaf parsley
- A handful of chives
- A 100g pot of Sussex Slipcote Garlic & Herb Cheese
Preheat your oven to 220C/Fan 200/Gas 7. Set a large roasting tray on the top shelf to heat up.
Slice the top off your aubergines. Cut into 1cm dice. Do the same with your red pepper (removing the pepper seeds and discarding as you go).
Tumble the diced veg onto the warmed roasting tin. Gloss with a little oil. Season well. Roast 15 mins or till golden around the edges.
Peel and finely chop the garlic. Mix through the roasted veg, along with the Balsamic vinegar. Pop back into the oven for 1 min. Remove.
Finely chop your herbs and toss into with the veg. Pile onto plates. Halve the cheese into two rounds and set one in the centre of each plate, or you can crumble or thinly slice the cheese and scatter it over the top.
Finish with a drizzle of olive oil.