Roast Aubergine with Goat's Cheese and Toasted Flatbread
(from Good Food Magazine August 2010)
2 aubergines, thinly sliced lengthways
3 tbsp extra-virgin olive oil
12 cherry tomatoes, halved
1 flatbread or pitta
3 tbsp balsamic vinegar
handful mint leaves
2 shallots, 1 finely chopped, the other thinly sliced
salt and pepper
50g goat's cheese, crumbled
handful rocket, to serve
Heat oven to 200C. 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, putting 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.
To make the dressing; mix the vinegar, mint, chopped shallots, remaining oil and salt and pepper together in a small bowl.
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.