Roast aubergine with goat's cheese & toasted flatbread
Ingredients
- Aubergine~2 sliced
- Extra Virgin Olive Oil~3 tablespoons
- Cherry Tomatoes~12
- Pita Bread~1
- Balsamic Vinegar~3 tablespoons
- Mint~Handful
- Shallots~1 chopped
- Shallots~1 sliced
- Red Chilli~1 chopped
- Goats Cheese~50g
- Rocket~Handful
Instructions
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step 1
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Heat oven to 200C/180C fan/gas 6. Brush the aubergine slices with 1 tbsp of the oil, then season. Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final 5 mins. Tear the flatbread into pieces and place on a separate baking sheet. Brown in the oven for 8 mins, or until crisp, then remove.
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step 2
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For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
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step 3
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Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat’s cheese and scatter over a little rocket.