Roast Eggplant with Goat's Cheese & Toasted Flatbread

Ingredients

• 2 eggplant
• 3 tbsp extra virgin olive oil
• 12 cherry tomatoes
• 1 pita bread
• 3 tbsp balsamic vinegar
• ¼ cup fresh mint
• 2 shallot
• 1 red chili
• 50 g goat's cheese
• ½ cup arugula (arugula) (optional)
• ½ tsp salt (optional)
• ¼ tsp black pepper (optional)

Steps

1. Preheat oven to 200C (180C fan/gas 6). Slice eggplant and brush with 1 tbsp olive oil, then season with salt and pepper. Arrange on a baking tray and roast for 20 minutes.
2. Add cherry tomatoes to the baking tray with the eggplant for the final 5 minutes of roasting.
3. Tear pita bread into pieces and place on a separate baking sheet. Brown in the oven for 8 minutes, or until crisp, then remove.
4. For the dressing, finely chop one shallot and the red chili. In a small bowl, whisk together balsamic vinegar, chopped mint, chopped shallot, chili, and the remaining 2 tbsp olive oil. Season with salt and pepper.
5. Thinly slice the second shallot.
6. In a serving bowl, combine the roasted eggplant, tomatoes, sliced shallot, and crisp pita bread. Pour the dressing over everything.
7. Crumble goat's cheese over the salad and scatter with arugula (arugula) if desired. Serve immediately.