Roast Eggplant Salad With Goat Cheese

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READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 400°F Brush the eggplant slices with 1 tbs of the oil, then season with salt and pepper.
  • 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.
  • 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.
  • For the dressing, in a small bowl, mix the vinegar, mint, chopped shallot, chili, remaining oil and some salt and pepper.
  • 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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