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

   Weigh and prepare all ingredients for Roast aubergine with goat's cheese & toasted flatbread: 2 pcs (approx. 600 g) Aubergine, 45 ml Extra Virgin Olive Oil, 12 pcs (approx. 204 g) Cherry Tomatoes, 1 pcs (approx. 35 g) Pita Bread, 45 ml Balsamic Vinegar, 30 g Mint, 35 g Shallots, 35 g Shallots, 15 g Red Chilli, 50 g Goats Cheese, 30 g Rocket. Wash produce and cut or grate it as the recipe requires.

2. 02

   Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Aubergine with the remaining ingredients in an even layer.

3. 03

   Bake on the middle rack for about 40 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.

4. 04

   Divide Roast aubergine with goat's cheese & toasted flatbread into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.