| Ingredient | Quantity | |
| 1 | Aubergine | 2 sliced |
| 2 | Extra Virgin Olive Oil | 3 tablespoons |
| 3 | Cherry Tomatoes | 12 |
| 4 | Pita Bread | 1 |
| 5 | Balsamic Vinegar | 3 tablespoons |
| 6 | Mint | Handful |
| 7 | Shallots | 1 chopped |
| 8 | Shallots | 1 sliced |
| 9 | Red Chilli | 1 chopped |
| 10 | Goats Cheese | 50g |
| 11 | Rocket | Handful |
Instructions
step 1 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. step 2 For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper. step 3 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.