Roast Eggplant Salad With Goat Cheese

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 eggplants, thinly sliced lengthwise
• 3 tablespoons extra virgin olive oil
• 12 cherry tomatoes, halved
• 1 flat bread or 1 pita bread
• 3 tablespoons balsamic vinegar
• 1 ounce mint leaf
• 2 shallots, 1 finely chopped, the other thinly sliced
• 1 red chili pepper, deseeded and finely chopped
• 2 ounces goat cheese, crumbled
• 2 ounces arugula leaves, to serve

Recipe

• 1 heat the oven to 400°f brush the eggplant slices with 1 tbs of the oil, then season with salt and pepper.
• 2 arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final five minutes.
• 3 tear the flatbread or pita into pieces and place on a separate baking sheet. brown in the oven for 8 mins or until crisp, then remove.
• 4 for the dressing, in a small bowl, mix the vinegar, mint, chopped shallot, chili, remaining oil and some salt and pepper.
• 5 scatter the eggplant slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. pour over the dressing, sprinkle with the goat cheese and scatter over a little arugula.