Roast Eggplant Salad With Goat Cheese |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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The roasted eggplant lends a lovely smokey flavor to this salad and the flatbread gives a satisfying crunch! Ingredients:
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 |
Directions:
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.
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