Roast aubergine with goat's cheese & toasted flatbread

Name: Roast aubergine with goat's cheese & toasted flatbread
Cuisine: Turkish
Ingredients: 2 sliced Aubergine; 3 tablespoons Extra Virgin Olive Oil; 12 Cherry Tomatoes; 1 Pita Bread; 3 tablespoons Balsamic Vinegar; Handful Mint; 1 chopped Shallots; 1 sliced Shallots; 1 chopped Red Chilli; 50g Goats Cheese; Handful Rocket

VegetarianTurkish

Ingredients

2 sliced Aubergine
3 tablespoons Extra Virgin Olive Oil
12 Cherry Tomatoes
1 Pita Bread
3 tablespoons Balsamic Vinegar
Handful Mint
1 chopped Shallots
1 sliced Shallots
1 chopped Red Chilli
50g Goats Cheese
Handful Rocket

Instructions

step 1

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.

step 2

For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.

step 3

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.