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Roast aubergine with goat's cheese & toasted flatbread

Roast aubergine with goat's cheese & toasted flatbread

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A star rating of 4.2 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal339
fat22g
saturates5g
carbs28g
sugars7g
fibre6g
protein9g
low insalt0.75g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, August 2010

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Overall rating

A star rating of 4.2 out of 5.14 ratings
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