Roast aubergine with goat's cheese & toasted flatbread

• aubergines↗2

  thinly sliced lengthways

• extra-virgin olive oil↗3 tbsp tbsp
• cherry tomatoes↗12

  halved

• Middle Eastern flatbread↗1

  or pitta

• balsamic vinegar↗3 tbsp tbsp
• handful mint↗

  leaves

• shallots↗2

  1 finely chopped, the other thinly sliced

• red chilli↗1

  finely chopped

• goat's cheese↗50g g

  crumbled

• handful wild rocket↗

  to serve

Step-by-step instructions

1. 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. 2

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

3. 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.