Grilled aubergine filled with goat cheese dates and bacon

Whether you’re looking for a starter, a canapé or something to add to a buffet table this aubergine and goat cheese roll hits all the right spots. Michael Diacono adds dates and fried bacon bits for the most unusual flavour combination. 

Grilled aubergine filled with goat cheese dates and bacon


  • 2 aubergines, sliced lengthwise
  • 200g pancetta
  • 4 Medjool dates
  • 300g chèvre
  • 300g ricotta


1.Add a little olive oil to the baking tray and place the aubergine slices on top.

2.Season with salt and pepper and bake in a pre-heated oven at 200C for 20 mins.

3.Fry the pancetta in a pan.

4.Remove the pits from the dates and cut into small pieces.

5.Place the roughly chopped chèvre into the food processor with the ricotta and pulse until smooth.

6.Tip into a bowl and add the dates and fried pancetta and mix well.

7.Place a tbsp of cheese mixture onto the aubergine and roll up.

8.Serve as a starter with salad and bread or as canapés at a party.

This recipe first appeared on Gourmet Today TV, aired on TVM on 26 November, 2016. 

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