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.