Roast Aubergine with Goat's Cheese
Charred tender aubergines piled with creamy goat's cheese, crisp flatbread shards, and tangy mint dressing.
Ingredients
2 aubergines, sliced2 pack
3 tbsp extra virgin olive oil500ml
12 cherry tomatoes250g
1 pitta bread6 pack
3 tbsp balsamic vinegar250ml
Handful fresh mint, chopped30g
2 shallots (1 chopped, 1 sliced)300g
1 red chilli, finely chopped60g
50g goat's cheese, crumbled100g
Handful wild rocket60g
Method
- 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.
- For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
- 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.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £4.64 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£9.24 est. · serves 2