Mediterranean 25 min

Roast aubergine with goat's cheese & toasted flatbread

Name: Roast aubergine with goat's cheese & toasted flatbread
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 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

vegetarianhealthy

Ingredientsfor 2

450

Cal

12g

Protein

40g

Carbs

30g

Fat

12 sliced Aubergine
23 tablespoons Extra Virgin Olive Oil
312 Cherry Tomatoes
41 Pita Bread
53 tablespoons Balsamic Vinegar
6Handful Mint
71 chopped Shallots
81 sliced Shallots
91 chopped Red Chilli
1050g Goats Cheese
11Handful Rocket

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Instructions

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.