Roast Aubergine With Goat's Cheese & Toasted Flatbread
This flavorful Aubergine and Goat's Cheese Salad recipe is a delightful combination of roasted aubergine, juicy cherry tomatoes, and crunchy Middle Eastern flatbread topped with tangy balsamic vinegar dressing. The vibrant colors and textures make this dish a feast for the senses, perfect for a light lunch or side dish. The addition of goat's cheese adds a creamy richness, while the fresh mint and red chilli provide a refreshing and spicy kick. Enjoy the blend of flavors and textures in every bite of this delicious salad.
— Constant Cookbook
Ingredients
- 2 aubergines , thinly sliced lengthways
- 3 tbsp extra-virgin olive oil
- 12 cherry tomatoes , halved
- 1 Middle Eastern flatbread or pitta
- 3 tbsp balsamic vinegar
- handful mint leaves
- 2 shallots , 1 finely chopped, the other thinly sliced
- 1 red chilli , finely chopped
- 50g goat's cheese , crumbled
- handful wild rocket , to serve
Instructions
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 339 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.75 milligram of sodium
Comments
No comments found.