Roasted Eggplant with Goat Cheese and Crispy Flatbread

A Turkish dish featuring tender roasted eggplant, sweet cherry tomatoes, and a spicy mint dressing. Goat cheese and crispy flatbread complete this light and aromatic appetizer.

Ingredients

• 2 pcs Eggplant
• 6 tbsp Extra virgin olive oil
• 12 pcs Cherry tomatoes
• 1 pcs Pita
• 3 tbsp Balsamic vinegar
• 1 bunch Fresh mint
• 2 pcs Shallot
• 1 pcs Red chili
• 50 g Goat cheese
• 1 bunch Arugula
• to taste Salt and black pepper

Instructions

1. Preheat the oven to 200°C. Slice the eggplants into thin rounds, generously brush with 3 tablespoons of olive oil, season with salt and pepper. Place on a baking sheet and roast for 20 minutes until golden. During the last 5 minutes, add the cherry tomatoes.
2. Tear the pita into pieces, place on a separate baking sheet, and toast in the oven for 8 minutes until crispy. Remove from the oven.
3. Prepare the dressing: in a bowl, combine the balsamic vinegar, finely chopped mint, finely diced shallot, chopped red chili, and the remaining 3 tablespoons of olive oil. Season with salt and pepper to taste.
4. Transfer the roasted eggplants, tomatoes, sliced second shallot, and crispy pita pieces to a serving bowl. Drizzle with the dressing, sprinkle with goat cheese and arugula.