Roast aubergine with goat's cheese & toasted flatbread
Roasted aubergine becomes silken and sweet when blistered until the skin blackens and collapses. In Turkish cooking, this vegetable anchors mezze spreads, paired here with tangy goat's cheese and herbs that cut through richness. The technique of high-heat roasting concentrates the aubergine's subtle nuttiness, while toasted flatbread absorbs balsamic-sharpened juices. A dish that tastes both simple and sophisticated.
Instructions
step 1 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. step 2 For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper. step 3 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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