Roast aubergine with goat's cheese & toasted flatbread

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 chopped Red Chilli
• 50g Goats Cheese
• Handful Rocket

Instructions

1. Heat the oven to 200C / 180C fan. Brush the aubergine slices with some of the olive oil, season well, and arrange in a single layer on a baking tray. Roast for about 20 minutes until soft and browned, adding the cherry tomatoes for the final 5 minutes.
2. Tear the flatbread into pieces, spread them on a separate baking tray, and toast in the oven for around 8 minutes until crisp. Remove and set aside.
3. To make the dressing, combine the balsamic vinegar, remaining olive oil, chopped shallot, chopped red chilli, and mint in a small bowl. Season with salt and pepper and mix well.
4. Transfer the roasted aubergines and tomatoes to a serving bowl. Add the toasted flatbread pieces, pour over the dressing, and toss gently.
5. Crumble the goat’s cheese over the top, scatter with rocket leaves, and serve immediately.

instructions_source: editorial-classic