Roast aubergine with goat's cheese & toasted flatbread
Serves 2
Easy
Prep:
Cook:
Punchy flavours and plenty of crunch - you won't even notice you're eating a superhealthy salad
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- 2 auberginesthinly sliced lengthways
- 3 tbsp extra-virgin olive oil
- 12 cherry tomatoeshalved
- 1 Middle Eastern flatbreador pitta
- 3 tbsp balsamic vinegar
- handful mintleaves
- 2 shallots1 finely chopped, the other thinly sliced
- 1 red chillifinely chopped
- 50g goat's cheesecrumbled
- handful wild rocketto serve
Nutrition: per serving
- kcal339
- fat22g
- saturates5g
- carbs28g
- sugars7g
- fibre6g
- protein9g
- salt0.75glow
Method
step 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.
step 2
For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
step 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.
