Turkish · Vegetarian

Roast aubergine with goat's cheese & toasted flatbread

Name: Roast aubergine with goat's cheese & toasted flatbread
Cook time: 33 min
Total time: 33 min
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

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Ingredients

Aubergine2 sliced
Extra Virgin Olive Oil3 tablespoons
Cherry Tomatoes12
Pita Bread1
Balsamic Vinegar3 tablespoons
MintHandful
Shallots1 chopped
Shallots1 sliced
Red Chilli1 chopped
Goats Cheese1¾ oz
RocketHandful

Instructions

1
Heat oven to 200C/180C fan/gas 6.
2
Brush the aubergine slices with 1 tbsp of the oil, then season.
3
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.
4
Brown in the oven for 8 mins, or until crisp, then remove.
5
For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
6
Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl.
7
Pour over the dressing, sprinkle with the goat’s cheese and scatter over a little rocket.