Roast aubergine with goat's cheese & toasted flatbread

Method5 steps · about 35 min

1. 1

   Step 1: Heat the oven to 200 °C /180 °C fan /gas 6. Wash and trim both aubergines and thinly slice them lengthways. Brush all the slices with one tablespoon of the measured extra-virgin olive oil (3 tbsp), season with some of the salt and black pepper to taste, and spread on a roasting tray. Hold the remaining two tablespoons oil for the dressing.

   Uses 2 aubergines, thinly sliced lengthways · 3 tbsp extra-virgin olive oil, divided · Salt to taste for aubergine roasting and dressing, divided · Ground black pepper to taste for roasting and dressing, divided

2. 2

   Step 2: Roast the aubergine slices for twenty minutes in total until browned and tender. Wash and halve all twelve cherry tomatoes and add them to the aubergine tray only for its final five minutes, after the first fifteen minutes. Meanwhile tear the one pitta into pieces and put those torn pieces on a separate baking sheet ready to crisp alongside.

   Roast aubergine for 20 minutes; add tomatoes after 15 minutes · 20 minUses All prepared aubergine slices · 12 cherry tomatoes, halved · 1 pitta bread, torn for crisping

3. 3

   Step 3: Bake the torn pitta pieces on their separate sheet in the same oven for eight minutes, or until browned and crisp, then remove. Keep these crisp pieces separate from the roasted vegetables until assembly.

   Crisp torn pitta pieces · 8 minUses All torn pitta pieces

4. 4

   Step 4: Wash and chop the mint leaves, peel and finely chop only the dressing shallot (1), and wash and finely chop the red chilli (1). Mix all these dressing ingredients with the three tablespoons balsamic vinegar and remaining two tablespoons measured extra-virgin olive oil in a small bowl. Season with some salt and black pepper to taste, leaving the separate assembly shallot untouched.

   Uses 3 tbsp balsamic vinegar · 1 handful fresh mint leaves · 1 shallot, finely chopped for dressing · 1 red chilli, finely chopped · 3 tbsp extra-virgin olive oil, divided · Salt to taste for aubergine roasting and dressing, divided · Ground black pepper to taste for roasting and dressing, divided

5. 5

   Step 5: Peel and thinly slice the separate assembly shallot (1). Scatter the roasted aubergine slices and tomatoes, that sliced shallot and the crisp pitta pieces into a serving bowl. Pour over all the balsamic-mint dressing, crumble over all the vegetarian-suitable goat’s cheese (50 g) and scatter on the washed rocket. Serve as two portions.

   Uses All roasted vegetables · All crisp pitta pieces · All finished dressing · 1 separate shallot, thinly sliced for assembly · 50 g vegetarian-suitable goat’s cheese, crumbled · 1 handful wild rocket to serve