Roast Aubergine With Goat's Cheese & Toasted Flatbread

Serving 2 people

35 min


  • balsamic vinegar 3 tbsp balsamic vinegar
  • cherry tomatoes 12 cherry tomatoes, halved
  • flatbread 1 Middle Eastern flatbread or pitta
  • fresh mint leaves handful mint leaves
  • goat's cheese 50g goat's cheese, crumbled
  • olive oil 3 tbsp extra-virgin olive oil
  • red chilli 1 red chilli, finely chopped
  • rocket handful wild rocket, to serve
  • shallots 2 shallots, 1 finely chopped, the other thinly sliced
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How to make it

  1. Heat oven to 200C/180C fan/gas
  2. Brush the aubergine slices with 1 tbspof the oil, then season. Arrange on abaking tray or sheet and roast for 20 minsuntil browned, popping the tomatoes onthe tray for the final 5 mins. Tear theflatbread into pieces and place on aseparate baking sheet. Brown in the ovenfor 8 mins, or until crisp, then remove.For the dressing, in a small bowl, mixthe vinegar, mint, chopped shallots, chilli,remaining oil and some salt and pepper.Scatter the aubergine slices, tomatoes,sliced shallot and crisp flatbread into aserving bowl.
  3. Pour over the dressing,sprinkle with the goat’s cheese andscatter over a little rocket.