Turkish·non-vegetarian·medium

Roast aubergine with goat's cheese & toasted flatbread

Name: Roast aubergine with goat's cheese & toasted flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 sliced Aubergine; 3 tablespoons Extra Virgin Olive Oil; 12 Cherry Tomatoes; 1 Pita Bread; 3 tablespoons Balsamic Vinegar; Handful Mint; 1 chopped Shallots; 1 sliced Shallots; 1 chopped Red Chilli; 50g Goats Cheese; Handful Rocket

Hey there, food enthusiasts! Today, I'm going to share with you my take on a delicious recipe for roast aubergine with goat's cheese and toasted flatbread. Trust me, this dish is a real crowd-pleaser! First things first, preheat your oven to 200C/180C fan/gas 6. While you're at it, let me tell you about the time I accidentally mistook salt for sugar in a dessert recipe – let's just say, it wasn't my finest culinary moment! Now, brush those aubergine slices with 1 tbsp of Extra Virgin Olive Oil, season them, and pop them in the oven to roast for 20 mins. And here's a pro tip for you: if you want to add a kick to this dish, sprinkle some red chilli flakes on the aubergine before roasting – it's a game-changer! As the aubergines are getting all nice and browned, don't forget to throw in those cherry tomatoes for the last 5 mins. While you're at it, tear up the pita bread into pieces and toast them until crisp. Trust me, the crispy flatbread adds the perfect crunch to this dish. So there you have it – a mouthwatering dish that's perfect for any occasion. Enjoy!

45 min(prep 15 + cook 30)

4 servings

320 kcal

4.9

Ingredients

Aubergine2 sliced
Extra Virgin Olive Oil3 tablespoons
Cherry Tomatoes12
Pita Bread1
Balsamic Vinegar3 tablespoons
MintHandful
Shallots1 chopped
Shallots1 sliced
Red Chilli1 chopped
Goats Cheese50g
RocketHandful

Nutrition

320 kcalper serving

Protein12g16%

Carbs36g47%

Fat16g21%

Fiber8g11%

Sugar4g5%

Directions

1
step 1
2
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.
3
step 2
4
For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
5
step 3
6
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.

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