Roast aubergine with goat's cheese & toasted flatbread (Turkish Vegetarian)

step 1
Heat the oven to 200C/180C fan/gas 6. Brush the aubergine slices with 1 tablespoon of oil and then season. Place on a baking sheet and roast for 20 minutes until golden brown, popping the tomatoes on the sheet for the last 5 minutes. Cut the flatbread into pieces and place on a separate baking sheet. Brown in the oven for 8 minutes or until crispy, then remove.

step 2
For the dressing, in a small bowl, whisk together the vinegar, mint, chopped shallots, chilli, remaining oil and a little salt and pepper.

step 3
Arrange the eggplant slices, tomatoes, sliced shallot and crusty flatbread in a serving bowl. Pour over the dressing, sprinkle with the goat cheese and scatter over some arugula.

foods：
2 eggplants sliced
3 tablespoons of Extra Virgin Olive Oil
12 cherry tomatoes
1 pita bread
3 tablespoons balsamic vinegar
a handful of mint
1 shallots chopped
1 shallots sliced
1 red chili chopped
50 g goat cheese
handful of rockets