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

Ingredients

Aubergine2 sliced
Extra Virgin Olive Oil3 tablespoons
Cherry Tomatoes12
Pita Bread1
Balsamic Vinegar3 tablespoons
MintHandful
Shallots1 chopped
Shallots1 sliced
Red Chilli1 chopped
Goats Cheese50g
RocketHandful

Instructions

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.

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

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.

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