Massel Stock and Gravy.

Recipes: Eggplant Rounds with Goat Cheese (Serves: 4-6)

The earthy flavour of eggplant is perfectly matched with the tanginess of goat cheese. Drizzle with honey and a nut of your choice and you have a fabulous first course or appetiser. Make sure to make extra eggplant to use later in a sandwich with other roasted vegetables. This dish is perfect to make ahead for guests. It’s simple to make but makes a great impact, and they will think you fussed for hours!

The Recipe


  • 2 Chinese eggplants or 1 globe eggplant, sliced ½ inch wide
  • ½ cup extra virgin olive oil
  • 1 tablespoon Massel Vegetable Concentated stock
  • ¾ teaspoon smoked paprika
  • 1 oz. creamy goat cheese, softened
  • 2-3 tablespoons Greek yogurt
  • 2-3 drops sesame oil
  • 1 teaspoon lemon juice
  • 1 teaspoon of Massel Vegetable stock powder to taste
  • 1-2 tablespoons honey
  • Nuts for garnish


  1. Preheat oven to 200C/400F or heat your grill to medium.
  2. Mix olive oil, Massel stock powder and paprika together.
  3. Brush on both sides of eggplant with oil mixture, then place on baking sheet or the grill.
  4. Bake for about 15 minutes or grill for about 2-3 minutes per side. You want your eggplant to be tender, but still firm enough to hold its shape.
  5. While your eggplant is cooking, mix together goat cheese, yogurt, sesame oil, lemon juice and Massel Vegetable stock powder until smooth.
  6. When eggplant is cooked, let cool slightly before topping with goat cheese mixture on top of each round.
  7. Drizzle with honey and top with nuts. Serve.

Handy Tip

For a gluten-free, vegetarian, vegan option: you can replace the goat cheese mixture with your favourite hummus and instead of honey, you can drizzle with your favourite hot sauce.


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