Roast aubergine with goat's cheese & toasted flatbread — tender roasted aubergine and tomatoes with crisp flatbread, creamy goat's cheese and a zingy mint-chilli dressing. Fresh and vibrant.
- 2 sliced Aubergine
- 3 tablespoons Extra Virgin Olive Oil
- 12 Cherry Tomatoes
- 1 Pita Bread
- 3 tablespoons Balsamic Vinegar
- Handful Mint
- 1 sliced Shallots
- 1 chopped Red Chilli
- 50g Goats Cheese
- Handful Rocket
Preparation
- Heat the oven to 200C/180C fan/gas 6. Brush the aubergine slices with 1 tbsp of the oil, then season. Arrange on a baking tray and roast for 20 minutes until browned, adding the tomatoes to the tray for the final 5 minutes. Tear the flatbread into pieces, place on a separate baking sheet, and brown in the oven for 8 minutes, or until crisp, then remove.
- For the dressing, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper in a small bowl.
- 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.
