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Roast aubergine with goat's cheese & toasted flatbread

Punchy flavours and plenty of crunch - you won't even notice you're eating a superhealthy salad

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 339
  • Carbohydrates 28
  • Saturated Fat 5
  • Sugar 7
  • Protein 9
  • Fat 22
  • Fibre 6
  • Salt 0.75

Nutrition per serving

  • Calories 339
  • Carbohydrates 28
  • Saturated Fat 5
  • Sugar 7
  • Protein 9
  • Fat 22
  • Fibre 6
  • Salt 0.75

Ingredients

  • 2 aubergines, thinly sliced lengthways
  • 3 tbsp extra-virgin olive oil
  • 12 cherry tomatoes, halved
  • 1 Middle Eastern flatbread or pitta
  • 3 tbsp balsamic vinegar
  • handful mint leaves
  • 2 shallots, 1 finely chopped, the other thinly sliced
  • 1 red chilli, finely chopped
  • 50g goat's cheese, crumbled
  • handful wild rocket, to serve

Method

  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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