Roast aubergine with goat's cheese & toasted flatbread

Ingredients

• Aubergine — 2 pcs
• Extra Virgin Olive Oil — 3 tbsp
• Cherry Tomatoes — 12 pcs
• Pita Bread — 1 pcs
• Balsamic Vinegar — 3 tbsp
• Mint
• Shallots — 1 pcs
• Shallots — 1 pcs
• Red Chilli — 1 pcs
• Goats Cheese — 50 g
• Rocket

Steps

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.
2. For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
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.