Roast Aubergine with Goat's Cheese & Toasted Flatbread
A vibrant, satisfying salad of roasted aubergine and burst cherry tomatoes piled onto crispy flatbread, finished with a punchy balsamic-mint dressing and crumbled goat's cheese.
Ingredients
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Pita Bread⚖ 420 g 💧 1.05 L 🥛 4½ cup
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Extra Virgin Olive Oil⚖ 40.8 g 💧 44.4 ml 🥄 3 tbsp
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Aubergine⚖ 660 g 2 pcs
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Goats Cheese⚖ 50 g 💧 50 ml 🥄 3⅓ tbsp
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Balsamic Vinegar⚖ 46.6 g 💧 44.4 ml 🥄 3 tbsp
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Cherry Tomatoes⚖ 144 g 12 pcs
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Red Chilli⚖ 45 g 🌶️ 1 pcs
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Shallots⚖ 20 g 1 pcs
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Shallots⚖ 20 g 1 pcs
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Mint⚖ 25 g 25 pcs
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Rocket⚖ 30 g None
Total nutrition
1958 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 200°C/180°C fan/gas 6. Brush the aubergine slices with 15 ml of the olive oil, season well, and arrange on a baking tray. Roast for 20 minutes until browned, adding the cherry tomatoes to the tray for the final 5 minutes. At the same time, tear the flatbread into pieces, spread on a separate baking sheet, and bake for 8 minutes until crisp, then remove and set aside.
- While the vegetables roast, make the dressing by combining the balsamic vinegar, chopped mint, chopped shallot, chopped red chilli, the remaining 30 ml of olive oil, and a pinch of salt and pepper in a small bowl. Stir well to combine.
- Arrange the roasted aubergine slices, burst tomatoes, sliced shallot, and crispy flatbread pieces in a large serving bowl. Pour over the dressing, crumble the goat's cheese (50 g) on top, and scatter over a handful of rocket. Serve immediately.
Source:
TheMealDB
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