Roast Aubergine with Goat Cheese and Toasted Flatbread
Turkish-inspired vegetarian dish featuring roasted aubergine and cherry tomatoes with goat cheese, finished with a minty balsamic dressing and toasted flatbread.
Steps
- 1
Step 1: Preheat the oven to 200C/180C fan/gas 6. Brush the aubergine slices with 1 tablespoon of oil, then season. Arrange on a baking tray and roast for 20 minutes until browned, adding the tomatoes for the final 5 minutes. Tear the flatbread into pieces and place on a separate baking sheet. Brown in the oven for 8 minutes, or until crisp, then remove.
- 2
Step 2: For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and a pinch of salt and pepper.
- 3
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.
