
Roast aubergine with goat's cheese & toasted flatbread
- Good Food team
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Serves 2
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 4.2 out of 5.16 ratingsRate
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Punchy flavours and plenty of crunch - you won't even notice you're eating a superhealthy salad
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal339
-
fat22g
-
saturates5g
-
carbs28g
-
sugars7g
-
fibre6g
-
protein9g
-
salt0.75g
low
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Method
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step 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.
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step 2
For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
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step 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.
Recipe from Good Food magazine, August 2010
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A star rating of 4.2 out of 5.16 ratings
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