If you’re kick starting January with healthy eating you may be on the look out for some new recipes to try and we’ve got a delicious one for you today! Many people tend to associate George Foreman grills with cooking meat but here we show you how to use it to make one of our favourite vegetarian recipes.
100g grated emmental
1 tsp dried oregano
3 garlic cloves, very finely chopped
3 tbsp extra virgin olive oil
Wash the aubergines, dry and cut lengthwise into six equal slices. Discard the “end slices” with the skin so that you’ll have four slices per aubergine. Lay them flat onto a baking tray, sprinkle with salt and leave to rest for 15 minutes.
Mix the grated cheese, oregano, chopped garlic and olive oil leaving a small amount of oil for brushing.
Preheat the grill.
Rinse the aubergine slices and pat dry with some kitchen paper.
Now take four of the eight slices and place the cheese mix on them. Cover with the other slices and brush the top with a little olive oil.
Place the aubergines onto the grill and leave for around 10 minutes until the cheese is melted and then serve immediately.