Roasted aubergine with tomatoes & toasted flatbread

Ingredients

• 2 aubergines, thinly sliced lengthways
• 3 tbsp extra-virgin olive oil
• 12 cherry tomatoes, halved
• 2 flatbread or pitta
• 3 tbsp balsamic vinegar
• handful mint leaves
• 2 shallots, 1 finely chopped, the other thinly sliced
• 1 red chilli, finely chopped
• 50g goat’s cheese (or feta cheese), crumbled
• handful wild rocket, to serve

Directions

1. Heat oven to 200C. 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.
2. Cut up the flatbread into pieces and place on a baking sheet. Place the tomatoes in a baking dish and put both in oven for 8 mins.
3. For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
4. Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the cheese and scatter over a little rocket.