Roast aubergine with goat's cheese & toasted flatbread

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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

Instructions

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

Source

https://www.bbcgoodfood.com/recipes/roast-aubergine-goats-cheese-toasted-flatbread

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