Turkish recipe for 2 people, takes only 20 mins; recipe has aubergine, extra-virgin olive oil, cherry tomato, flatbread, balsamic vinegar, mint, shallot, red chilli, goat's cheese and rocket.
Roast aubergine with goat's cheese & toasted flatbread
Course: Turkish
Servings
2
servings
Prep time
15 mins
Ingredients
- Extra Virgin Olive Oil: 3 tbsp extra-virgin olive oil
- Red Chilli: 1 red chilli, finely chopped
- Cherry Tomato: 12 cherry tomatoes, halved
- Mint: handful mint leaves
- Rocket: handful wild rocket, to serve
- Aubergine: 2 aubergines, thinly sliced lengthways
- Balsamic Vinegar: 3 tbsp balsamic vinegar
- Shallot: 2 shallots, 1 finely chopped, the other thinly sliced
- Flatbread: 1 Middle Eastern flatbread or pitta
- Goat'S Cheese: 50g goat's cheese, crumbled
Directions
- 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.
