Roast aubergine with goat's cheese & toasted flatbread
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Turkish
- Course
- Main
- Ready in
- 35 min
- Effort
- Some steps
Ingredients
×1
- 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
Method
- 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.
Tags
- vegetarian
- spicy
- cheesy
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.