• 2servings
  • 20minutes
  • 339calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 aubergines , thinly sliced lengthways

  2. 3 tbsp extra-virgin olive oil

  3. 12 cherry tomatoes , halved

  4. 1 Middle Eastern flatbread or pitta

  5. 3 tbsp balsamic vinegar

  6. handful mint leaves

  7. 2 shallots ,

  8. 1 finely chopped, the other thinly sliced

  9. 1 red chilli , finely chopped

  10. 50g goat's cheese , crumbled

  11. handful wild rocket , to serve

Instructions Jump to Ingredients ↑

  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.

  2. For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.

  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.


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