Turkish · vegetarian

Roast aubergine with goat's cheese & toasted flatbread

Name: Roast aubergine with goat's cheese & toasted flatbread
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Aubergine2
Extra Virgin Olive Oil3 tbsp
Cherry Tomatoes12
Pita Bread1
Balsamic Vinegar3 tbsp
Mint
Shallots1
Shallots1
Red Chilli1
Goats Cheese50 g
Rocket

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	264 kcal
Protein	6.7 g
Fat	11.3 g
of which saturates	1.6 g
Carbohydrate	32.4 g
of which sugars	17.2 g
Fibre	9.7 g
Salt	0.4 g

Worked out from the 94% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.
2
For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
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.