ROAST AUBERGINE WITH GOAT'S CHEESE & TOASTED FLATBREAD

Roast aubergine with goat's cheese & toasted flatbread image

Punchy flavours and plenty of crunch - you won't even notice you're eating a superhealthy salad

Provided by Good Food team

Time 35m

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 339 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.75 milligram of sodium