Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.