Roast Eggplant Salad with Goat Cheese
A Moroccan salad of goat, aubergine and cherry tomatoes, with a kick of chilli, roasted in the oven. Finish with goat cheese and scatter over arugula.
35 min · Serves 2 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 20 min · 35 min total
- easy
- 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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
