Roast aubergine with goat's cheese & toasted flatbread

2 servings 30-60 minutes 400 kcal or less aubergine aubergine recipes aubergines goat's cheese goat's cheese recipe healthy vegetarian recipe light recipes mains middle eastern recipe mint rocket salad recipes summer super healthy recipes vegetarian recipes

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Source

Ingredients

2 aubergines , thinly sliced lengthways

3 tbsp extra-virgin olive oil

12 cherry tomatoes , halved

1 Middle Eastern flatbread or pitta

3 tbsp balsamic vinegar

handful mint leaves

2 shallots , 1 finely chopped, the other thinly sliced

1 red chilli , finely chopped

50g goat's cheese , crumbled

handful wild rocket , to serve

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.