Instructions
step 1 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. step 2 For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper. step 3 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.
Recipes
- 2 sliced Aubergine
- 3 tablespoons Extra Virgin Olive Oil
- 12 Cherry Tomatoes
- 1 Pita Bread
- 3 tablespoons Balsamic Vinegar
- Handful Mint
- 1 chopped Shallots
- 1 sliced Shallots
- 1 chopped Red Chilli
- 50g Goats Cheese
- Handful Rocket