Vegetarian
2
Turkish
Roast aubergine with goat's cheese & toasted flatbread
Allergens: Gluten, Milk, Sulphites
Roast aubergine halves with tomatoes and goat's cheese, scooped up with warm flatbread.
Ingredients
- Olive oil 3 tbsp
- Fresh mint
- Aubergine 2
- Cherry tomatoes 12
- Fresh chilli 1
- Rocket
- Shallots 1
- Goats cheese 50 g
- Pitta bread 1
- Balsamic vinegar 3 tbsp
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.