Heat oven to 200C/180C fan/
gas 6. Cut the aubergine into
3cm chunks. Drizzle with olive
oil and season. Arrange on
a baking tray and roast for
25 mins or until browned.
Rip the bread into pieces
and put on a baking tray. Just
as the aubergine is nearly ready,
pop the bread into the oven and
bake for 8 mins.
To make the mint-chilli dressing,
mix all the ingredients together in
a small bowl and season. Toss about
one-third of the dressing with the
aubergine and save the rest to pour
over the salad. Arrange the tomatoes,
salad leaves, shallots, dressed aubergine
and crisp bread on a large platter. Drizzle
the reserved dressing over and scatter
the goat’s cheese on top.