Roast aubergine with goat's cheese & toasted flatbread

Name: Roast aubergine with goat's cheese & toasted flatbread
Prep time: 23 min
Cook time: 35 min
Total time: 58 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 eggplants; 3 tbsp extra virgin olive oil; 12 cherry tomatoes; 1 pita bread; 3 tbsp balsamic vinegar; Handful mint; 1 shallot; 1 shallot; 1 red chile; 1 ¾ oz goats cheese; Handful arugula

A Turkish dinner made with lamb. Ready in about 58 minutes. Difficulty: medium.

23 minPrep (about)
35 minCook (about)
58 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1 ¾ oz goats cheese

Fresh & other

2 eggplants Shopping tip: Eggplant (UK: aubergine).
12 cherry tomatoes
1 pita bread
Handful mint Shopping tip: Fresh mint leaves.
1 shallot
1 shallot
1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
Handful arugula Shopping tip: Arugula (UK: rocket).

Sauces & oils

3 tbsp extra virgin olive oil
3 tbsp balsamic vinegar

How to make it

Steps in our own plain words.

Turn the oven on to 400°F (350°F for a fan oven).
Brush your aubergine slices using 1 tbsp of the oil.
Season.
Arrange on a baking tray or sheet.
Roast for 20 mins till brown, popping your tomatoes on your tray for the final 5 mins.
Tear the flatbread into pieces.
Place on a separate sheet pan.
Brown in the oven for 8 mins, until crisp.
Remove.
For the dressing, in a small bowl.
Mix the some salt, remaining oil, chilli, chopped shallots, mint and vinegar and pepper.
Scatter the crisp flatbread, sliced shallot, tomatoes and aubergine slices into a serving bowl.
Pour over the dressing.
Sprinkle using your goat’s cheese plus scatter over a little rocket.