Turkishby TheMealDBRoast aubergine with goat's cheese & toasted flatbreadServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 sliced Aubergine3 tablespoons Extra Virgin Olive Oil12 Cherry Tomatoes1 Pita Bread3 tablespoons Balsamic VinegarHandful Mint1 chopped Shallots1 sliced Shallots1 chopped Red Chilli50g Goats CheeseHandful RocketStepsStep-by-step0 of 3 done1Heat 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.2For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.3Scatter 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.Source: TheMealDB
