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:
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 goatās cheese and scatter over a little rocket.