Eggplant and Goat Cheese Salad with Mint‑Chili Dressing

• eggplants↗2
• extra virgin olive oil↗1 tbsp
• lavash or pita↗2 pcs
• cherry-plum tomato↗175 g

  cut in half or quarters

• lettuce leaves4 handfuls

  leaves

• shallot↗2 pcs

  thinly sliced

• hard goat cheese↗50 g
• balsamic vinegar↗3 tbsp
• extra virgin olive oil↗2 tbsp
• mint1 handful

  leaves, finely chopped

• red chili↗1 pcs

  seedless, finely chopped

• shallot↗1 pcs

  finely chopped (for dressing)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection/gas 6). Cut the eggplants into ~3 cm cubes, drizzle with olive oil, season with salt and pepper. Spread on a tray and roast for 25 minutes until browned.

2. 2

   Tear the lavash or pita into pieces and place them on another tray. When the eggplants are almost done, put the bread in the oven and bake another 8 minutes until crisp.

3. 3

   For the mint‑chili dressing, combine in a small bowl the vinegar, olive oil, mint, chili and finely chopped shallot, season to taste. Mix about one‑third of the dressing with the roasted eggplants, reserve the rest for drizzling over the salad.

4. 4

   On a large plate arrange the tomatoes, lettuce leaves, shallot, roasted eggplants in dressing and the crisp bread. Drizzle with the remaining dressing and sprinkle with grated goat cheese.