Roast aubergine with goat's cheese & toasted flatbread

What you need

Ingredients

Measured for 4 servings.

• 2 pcs (approx. 600 g)Aubergine
• 45 mlExtra Virgin Olive Oil
• 12 pcs (approx. 204 g)Cherry Tomatoes
• 1 pcs (approx. 35 g)Pita Bread
• 45 mlBalsamic Vinegar
• 30 gMint
• 35 gShallots
• 35 gShallots
• 15 gRed Chilli
• 50 gGoats Cheese
• 30 gRocket

Make it

Method

1. 01

   Heat the oven to 200°C (180°C fan). Slice both aubergines, about 600 g total, into even 1 cm rounds. Brush with about one-third of the measured 45 ml olive oil and roast in one layer for about 20–25 minutes, turning once; add the 12 cherry tomatoes during the last 5 minutes.

2. 02

   Tear the single 35 g pita into small pieces and toast separately in the oven for about 6–8 minutes until dry and crisp. Watch closely because thin bread browns faster than the aubergine.

3. 03

   Whisk 45 ml balsamic vinegar with the remaining olive oil, 30 g chopped mint, the two measured shallots (one finely chopped, one sliced) and 15 g minced red chilli. Spoon the dressing over the warm roasted vegetables.

4. 04

   Scatter 50 g goat cheese and 30 g rocket over the vegetables only after they leave the oven. Finish with the toasted pita and divide among four light portions; serve before the bread softens.