Pan-fried goats’ cheese and aubergine with spiced pickle and herby salad

James Martin shows a tasty twist on a classic goats’ cheese salad.


For the goats’ cheese and aubergine
  • vegetable oil, for frying
  • 3 free-range eggs, lightly beaten
  • 3 corriander sprigs, leaves picked and roughly chopped
  • salt and freshly ground black pepper
  • 2 aubergines, sliced thinly
  • 400g/16oz goats’ cheese
For the spiced pickle
  • 3 tbsp vegetable oil
  • 2 aubergines, chopped
  • ½ onion, chopped finely
  • 1 tsp mustard seeds
  • ½ tsp chilli flakes
  • ½ tsp salt
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • pinch black pepper
  • 50g/2oz jaggery or palm sugar
  • 75ml/2½fl oz red wine vinegar
  • 2 tomatoes, skinned, seeded and chopped finely
  • 2 tbsp coriander root, chopped
For the salad
  • ½ lemon, juice only
  • 1 tbsp vegetable oil
  • 1 bunch fresh parsley, leaves picked
  • 1 bunch fresh coriander, leaves picked
  • 1 bunch fresh mint, leaves picked
  • ½ cucumber, halved lengthways, sliced finely
  • ½ red onion, sliced finely

Preparation method

  1. Preheat the grill to high.

  2. Heat 2.5cm/1in vegetable oil in a deep, heavy-based frying pan. The oil is ready when a breadcrumb dropped into it will sizzle gently. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)

  3. Mix the the beaten egg and coriander leaves in a bowl until well combined.

  4. Season the aubergine slices with salt and freshly ground black pepper and dip into the egg mixture.

  5. Fry the aubergine in the oil for 1-2 minutes on each side, or until golden-brown. Remove with a slotted spoon and drain onto kitchen paper.

  6. Crumble the goats’ cheese over the aubergine and cook under the grill for 2-3 minutes, or until golden-brown and bubbling.

  7. Meanwhile for the pickle, heat the oil in a frying pan and fry the onion and chopped aubergine for 3-4 minutes, or until golden-brown and tender.

  8. Stir in the spices and and cook for a further minute.

  9. Add the jaggery and vinegar and cook for another two minutes, or until the sugar has dissolved.

  10. Add the tomatoes and coriander root and cook for another 3-4 minutes, or until the mixture has thickened.

  11. For the salad, mix the lemon juice and oil in a bowl until well combined. Add the remaining ingredients and mix until well combined.

  12. Serve the goats’ cheese aubergine with the salad and pickle.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4