Roast aubergine with goat's cheese & toasted flatbread
This Turkish vegetarian builds aubergine, cherry tomatoes and pita bread into a comforting meal you can have ready in about 65 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and baking tray. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (9)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Heat oven to 200C/180C fan/gas 6.
- Brush the aubergine slices with 1 tbsp of the oil, then season.
- 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.
- Tear the flatbread into pieces and place on a separate baking sheet.
- Brown in the oven for 8 mins, or until crisp, then remove.
- For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
- Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat’s cheese and scatter over a little rocket.
You'll use: Oven · Baking tray · Baking sheet
Ingredient substitutions
- Shallots
- ½ small onion + a little garlic
What to serve with Roast aubergine with goat's cheese & toasted flatbread
- Corba Side
- Kumpir Side
- Turkish rice (vermicelli rice) Miscellaneous
- Imam bayildi with BBQ lamb & tzatziki Lamb
Tips & common questions
How long does Roast aubergine with goat's cheese & toasted flatbread take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of shallots?
Try ½ small onion + a little garlic. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Roast aubergine with goat's cheese & toasted flatbread via TheMealDB (open database). Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.