Roast aubergine with goat's cheese & toasted flatbread

Roast aubergine with goat's cheese & toasted flatbread

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(12 ratings)

Prep: 15 mins Cook: 20 mins


Serves 2
Punchy flavours and plenty of crunch - you won't even notice you're eating a superhealthy salad

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal339
  • fat22g
  • saturates5g
  • carbs28g
  • sugars7g
  • fibre6g
  • protein9g
  • salt0.75g
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  • 2 aubergines, thinly sliced lengthways



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 3 tbsp extra-virgin olive oil
  • 12 cherry tomatoes, halved
  • 1 Middle Eastern flatbread or pitta
  • 3 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 shallots, 1 finely chopped, the other thinly sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 red chilli, finely chopped
  • 50g goat's cheese, crumbled
  • handful wild rocket, to serve



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

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  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.

  2. For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.

  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.

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Comments (12)

dgabbey's picture

Edible but very bland, not recommended.

eretra's picture

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

vickpole's picture

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!

kandi1's picture

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.

angelal2366's picture

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.

harrish's picture

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.

jweg1210's picture

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.

Frantic Flapjack's picture

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.

-ruth-'s picture

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.

colandrina's picture

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

princessdaisy's picture

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

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