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FETHIYE TIMES ™

LOVE – FETHIYE

Since 2005 

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Recipe: Roast aubergine with goat’s cheese & toasted flatbread

Punchy flavours and plenty of crunch – you won’t even notice you’re eating a superhealthy salad!

Serves 2

Ingredients

2 aubergines, thinly sliced lengthways

3 tbsp extra-virgin olive oil

12 cherry tomatoes, halved

1 Middle Eastern 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, crumbled

Handful wild rocket, to serve

Method

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.

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

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.

Recipe courtesy of BBC Good Food

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Lyn Ward

Lyn Ward

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