Roast Eggplant with Goat cheese & Toasted Flatbread

Ingredients

• 2eggplant, sliced
• 3 tbspextra virgin olive oil, 1 tbsp for eggplant, 2 tbsp for dressing
• 12cherry tomatoes
• 1 piecepita bread, torn into pieces and toasted
• 3 tbspbalsamic vinegar
• mint, leaves, chopped
• 1shallots, finely chopped; for dressing
• 1shallots, thinly sliced; scattered over salad
• 1red chili, chopped
• 1 3/4 ozgoat cheese, crumbled
• arugula, to serve

Method

1. 1

   Heat oven to 400°F (350°F fan/gas 6). Brush the eggplant slices with 1 tbsp olive oil, season and arrange on a baking sheet. Roast for 20 minutes until browned, adding the cherry tomatoes to the tray for the final 5 minutes.

2. 2

   Tear the flatbread into pieces and spread on a separate baking sheet. Bake for 8 minutes until crisp, then remove from the oven.

3. 3

   For the dressing, mix together the balsamic vinegar, chopped mint, finely chopped shallots, chili, remaining 2 tbsp olive oil and salt and pepper in a small bowl.

4. 4

   Arrange the roasted eggplant, tomatoes, sliced shallot and crispy flatbread in a serving bowl. Pour over the dressing, crumble over the goat cheese and scatter with a handful of arugula.