|Photo: Roast aubergine with goat’s cheese & toasted flatbread recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast aubergine with goat’s cheese & toasted flatbread recipe Recipe. Enjoy the Middle Eastern Cuisine and learn how to make 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
Prep 15 mins
Cook 20 mins
Vegetarian, Super healthy
2 aubergines , thinly sliced lengthways
3.0 tbsp extra-virgin olive oil
12 cherry tomatoes , halved
1 Middle Eastern flatbread or pitta
3.0 tbsp balsamic vinegar
handful mint leaves
2 shallots , 1 finely chopped, the other thinly sliced
1 red chilli , finely chopped
50.0g goat’s cheese , crumbled
handful wild rocket , to serve
Heat panggangan 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 selesai 5 mins. Tear the flatbread into pieces and place on a separate baking sheet. Brown in the panggangan 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.
Nutrition per serving
339 kcalories, protein 9.0g, carbohydrate 28.0g, fat 22.0 g, saturated fat 5.0g, fibre 6.0g, sugar 7.0g, salt 0.75 g
Recipe from Good Food magazine, August 2010.