Aubergine & goat’s cheese salad with mint-chilli dressing. Boil the pasta according to pack instructions. Grill on your barbecue or griddle pan, about 5 mins … Heat oven to 200C/180C fan/gas 6. Just a few ingredients like tahini, goat’s cheese and olive oil make this an incredible meal. Season, then drain on paper towel. Finally, pipe on or spread 1/4 of the softened goat cheese to each eggplant slice. Tear the flatbread into pieces and place on a separate baking sheet. Arrange on a baking tray or sheet and roast for 20 mins until browned, … Toss the vegetables in the oil and season well. 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. Recipe from Good Food magazine, August 2010. Brush the aubergine slices with 1 tbsp of the oil, then season. Good Food DealReceive a free Graze box delivered straight to your door. STEP 5. Toss with the drained pasta and serve. Slice the potatoes very, very finely. Advertisement. Rating: 5 out of 5. Brush the aubergine slices with 1 tbsp of the oil, then season. … Cover the bottom of the tray with a layer of aubergine, then top the aubergines with a scattering of tomatoes, goat’s cheese… Add the aubergine, cook for 3 mins more, then tip in the tomatoes and sugar. For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper. Packed with punchy flavours, this vegetarian main course salad contrasts earthy goat's cheese with tangy dressing and roasted vegetables. Boil the pasta according to pack instructions. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Pour over the dressing, sprinkle with the goat’s cheese and scatter over a little rocket. STEP 1. Heat the oil in a pan, then gently fry the onion for … Recipe from Good Food magazine, November 2007. Method. Return the baking sheet back to the oven and bake an additional 10 minutes. You may have to do this in batches. New! Layer the aubergine and goats cheese on serving dish. Good Food DealReceive a free Graze box delivered straight to your door. New! Sponsored content. Get offer. Adding a pinch of sugar to a tomato-based sauce balances any sharpness and gives a more rounded flavour. Drizzle a little chermoula over the base of a medium flameproof roasting tin. For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Punchy flavours and plenty of crunch - you won't even notice you're eating a superhealthy salad. STEP 2. Turn the oven temp to broil and toast the cheese to a golden brown. Sprinkle over the almond flakes and drizzle with the butter and honey mixture. Choose the type of message you'd like to post, Roast aubergine with goat's cheese & toasted flatbread, Magazine subscription – save 44% and get a cookbook of your choice. It’s best to do this on a mandolin if you have one – it takes more … Heat oven to 200C/180C fan/gas 6. Stir in the balsamic vinegar and cook until evaporated. STEP 4. Bring to the boil, simmer for 5 mins, then stir through the basil and goat’s cheese. Fry the aubergine until softened, 2-3 mins . This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes. Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. This baked aubergine recipe is so easy to make and yet is impressive enough for a dinner party. ... Good Food Deal Get the Cooks Professional Espresso Maker for just £39.99. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened. Season to taste. Brown in the oven for 8 mins, or until crisp, then remove.