Roast Aubergine with Goat's Cheese & Toasted Flatbread
Roasted aubergine and cherry tomatoes are tossed with crisp pita, a minty balsamic dressing, goat's cheese and rocket.
- 28 min
- 270 kcal
- Vegetarian
- Turkish
- Salad
Mellowpan tip: Ready in 28 min. A good one for a busy weeknight.
Ingredients
For 4 servings
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Steps
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Step 1:
Heat the oven to 200C/180C fan/gas 6.
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Step 2:
Brush the aubergine slices with 1 tbsp of the oil, then season.
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Step 3:
Arrange the aubergine on a baking tray or sheet and roast for 20 minutes, until browned.
20 min -
Step 4:
Add the tomatoes to the tray for the final 5 minutes of roasting.
5 min -
Step 5:
Tear the pita bread into pieces and place on a separate baking sheet.
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Step 6:
Brown the pita in the oven for 8 minutes, or until crisp, then remove.
8 min -
Step 7:
For the dressing, mix the vinegar, mint, chopped shallot, chilli, remaining oil, salt and pepper in a small bowl.
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Step 8:
Scatter the aubergine slices, tomatoes, sliced shallot and crisp pita into a serving bowl.
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Step 9:
Pour over the dressing.
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Step 10:
Sprinkle with the goat's cheese and scatter over a little rocket.
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