Roast aubergine with goat's cheese & toasted flatbread

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• pinkie

  24 July 2010

  pinkie rated and commented on this recipe

  

  Disappointing :-( Aubergine was flabby and the overall dish lacked oomp.

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• Karolina

  28 July 2010

  Karolina commented on this recipe

  I think it was delicious. :) Aubergine turnd out being sunblused like and it was very tasty. I have made some alterations (i.e. sliced aubergine in different way): http://sensesinthekitchen-karolina.blogspot.com/2010/07/roast-aubergine-salad-with-goats-cheese.html

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• colandrina

  31 July 2010

  colandrina rated and commented on this recipe

  

  very tasty, lots of flavours and different textures. the thinner you slice the aubergine, the better, i think.

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• Ruth

  03 August 2010

  Ruth rated and commented on this recipe

  

  I really like this dish but I didn't bother with the flatbread and instead just made it as a side dish. One thing I would say though is you must slice the aubergine very thin or the aubergine does not roast properly and tasted uncooked.

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• Frantic Flapjack

  20 August 2010

  Frantic Flapjack rated and commented on this recipe

  

  I sliced the aubergine thinly but the result was it burned! Tried again with slightly thicker slices and it worked. The tomatoes were lovely baked in the oven. The dressing was good with the flavour of the mint coming through. Used feta instead of goat's cheese.

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• Four Candles

  30 March 2011

  Four Candles rated and commented on this recipe

  

  The general salad worked well - my gripe was the sharpness of the shallot - way too much for the dish. So Pinkie thought it lacked oomph, I think it had too much! I also used feta cheese as goat not my fave.

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• helen

  04 October 2011

  helen rated and commented on this recipe

  

  This is really tasty - didnt bother with the flat bread but made some focaccia to go with it instead. The dressing was really tasty, didnt have fresh mint so used a teaspoon of mint sauce instead and blitzed the dressing ingrediant with a hand blender - will use as a salad dressing again.

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• angelina7

  22 March 2012

  angelina7 commented on this recipe

  This is one of my fave salads, really tasty and fresh. I have also used feta aswel as goats cheese and both are equally as good. I have used red onion instead of shallots and would always recommend putting the bread in as it soaks up the flavours and makes the salad a more substantial dish. A 5 star dish for me.

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• angelina7

  22 March 2012

  angelina7 rated this recipe

  

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• Jav and Gules

  28 April 2012

  Jav and Gules rated this recipe

  

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• Kandi

  28 May 2012

  Kandi rated and commented on this recipe

  

  One of our favourite salads - works really well as a side dish with a nice juicy steak. I found the vinegar a bit much the first time I made it so I now just use 1tbsp, also just use the one shallot.

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• Zoe7284

  02 August 2012

  Zoe7284 rated this recipe

  

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• Victoria

  13 August 2012

  Victoria rated and commented on this recipe

  

  This is great, I cooked the aubergine the same way as recommended in the recipe for marinated aubergine and rocket salad. I also added beetroot which gave a sweetness. The dressing is especially fab, I didn't have a fresh chilli so added dried chilli flakes which gave the desired oomph! We're fans of goats cheese so doubled the amount. Easy midweek summer dish which I will def do again!

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• Kate B

  10 September 2012

  Kate B rated and commented on this recipe

  

  Absolutely delicious - we loved it and it will be added into my list of main meal salads!

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• Douglas

  22 April 2013

  Douglas commented on this recipe

  Edible but very bland, not recommended.

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Ingredients

• 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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Vegetarian, Super healthy

Ingredients

• 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

Per serving

339 kcalories, protein 9g, carbohydrate 28g, fat 22 g, saturated fat 5g, fibre 6g, sugar 7g, salt 0.75 g

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