A vegetarian dish from the Turkish kitchen.
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
Method
- 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.
- For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
- 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.
Source
This recipe is adapted from TheMealDB (id 53273), a free community-curated recipe API. Original listing: themealdb.com.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/roast-aubergine-goats-cheese-toasted-flatbread.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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