Roast aubergine with goat's cheese & toasted flatbread

Roast aubergine with goat's cheese & toasted flatbread

This vibrant roast aubergine dish pairs tender, caramelized aubergines with sweet cherry tomatoes and tangy goat's cheese, complemented by crisp toasted flatbread and a fresh, zesty mint dressing. It's a colorful, healthy vegetarian meal perfect for a light lunch or dinner.

Vegetarian

Prep Time

15 min

Cook Time

25 min

Servings

4

Roasting aubergine brings out a luscious, smoky flavor that contrasts beautifully with the fresh bursts of juicy cherry tomatoes. The dish is layered with textures — from the creamy goat's cheese to the crunchy toasted flatbread — creating a delightful eating experience. The use of fresh mint and a tangy balsamic dressing elevates this simple meal with refreshing herbal and acidic notes. Aubergines have been a staple in Mediterranean cuisines for centuries, and this recipe reflects those influences with the pairing of goat’s cheese and herbaceous mint. It's a versatile dish that pairs wonderfully with chilled white wine or a crisp rosé, and can be served as a satisfying main or an impressive side in a Mediterranean-themed meal. Ideal for warmer months when tomatoes and fresh herbs are at their peak, it makes an excellent vegetarian option that's both nourishing and elegant. Toasting the flatbread until crisp adds irresistible texture that contrasts with the softness of the roasted vegetables. This dish showcases how simple, fresh ingredients can combine for a dish full of character and vibrant flavors.

Ingredients

  • 2 sliced Aubergine
  • 3 tablespoon Extra Virgin Olive Oil
  • 12 Cherry Tomatoes
  • 1 Pita Bread
  • 3 tablespoon Balsamic Vinegar
  • Handful Mint
  • 1 chopped Shallots
  • 1 sliced Shallots
  • 1 chopped Red Chilli
  • 50 g Goats Cheese
  • Handful Rocket

Instructions

Preheat your oven to 200°C (180°C fan) or Gas mark 6. Lightly brush the aubergine slices with 1 tablespoon of the extra virgin olive oil, then season generously with salt and freshly ground black pepper. Arrange the aubergine slices neatly on a baking tray lined with parchment paper to prevent sticking. Place the tray in the oven and roast the aubergine for about 15 minutes, allowing them to start browning and becoming tender. After 15 minutes, add the cherry tomatoes directly onto the same tray. Continue roasting everything together for a further 5 minutes until the aubergines are beautifully golden and the tomatoes are soft and slightly blistered. This roasting method intensifies their natural sweetness and develops rich, caramelized flavors. Meanwhile, tear the pita bread into bite-sized pieces and spread them in a single layer on a separate baking sheet. Place this tray in the oven for about 8 minutes or until the flatbread pieces turn crispy and golden — perfect for adding a delightful crunch to your dish. While the vegetables and flatbread roast, prepare the dressing. In a small bowl, whisk together the balsamic vinegar, the remaining 2 tablespoons of extra virgin olive oil, chopped shallots, finely sliced red chilli, and roughly chopped fresh mint leaves. Season with salt and pepper to taste. This vibrant dressing brings a zesty, spicy, and herby note to the dish. Once everything is cooked, transfer the roasted aubergine slices, blistered cherry tomatoes, and sliced shallot into a large serving bowl. Add the crisp toasted flatbread pieces and gently toss to combine. Drizzle the freshly made dressing over the ingredients, allowing the flavors to mingle. Finally, scatter crumbled goat’s cheese generously over the top and garnish with a handful of peppery rocket leaves for a touch of color and freshness. Tip: For an extra smoky aroma, you can grill the aubergine slices briefly after roasting. Also, if you prefer a milder heat, remove the chilli seeds before chopping. Serve immediately to enjoy the crispness of the flatbread and the freshness of the dressing.

Quick Info

Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4

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