• 2 aubergines
  • 1 tbsp extra-virgin olive oil
  • 2 pieces lavash bread or pitta bread
  • 175g cherry plum tomato, halved or quartered
  • 4 large handfuls salad leaves
  • 2 shallots, thinly sliced
  • 50g hard goat's cheese

For the mint-chilli dressing


  • STEP 1

    Heat oven to 200C/180C fan/ gas 6. Cut the aubergine into 3cm chunks. Drizzle with olive oil and season. Arrange on a baking tray and roast for 25 mins or until browned.

  • STEP 2

    Rip the bread into pieces and put on a baking tray. Just as the aubergine is nearly ready, pop the bread into the oven and bake for 8 mins.

  • STEP 3

    To make the mint-chilli dressing, mix all the ingredients together in a small bowl and season. Toss about one-third of the dressing with the aubergine and save the rest to pour over the salad. Arrange the tomatoes, salad leaves, shallots, dressed aubergine and crisp bread on a large platter. Drizzle the reserved dressing over and scatter the goat’s cheese on top.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.13 ratings