Name: Rustic Roast Aubergine with Goat's Cheese and Toasted Flatbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 medium aubergines, sliced into 1-inch thick rounds; 3 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp sea salt; 1/4 tsp freshly cracked black pepper; 100g soft goat's cheese, crumbled; 2 large flatbreads; 1 tbsp honey; 2 tbsp fresh pomegranate seeds; A handful of fresh mint leaves

This healthy roast aubergine with goat's cheese and toasted flatbread takes just 25 minutes to cook and offers rich Mediterranean flavors. Smoky roasted eggplant pairs beautifully with tangy melted cheese and warm, crispy flatbread. It is a simple yet impressive dish perfect for weeknight dinners or casual entertaining.

Instructions

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Preheat your oven to 200°C (400°F) and line a large baking sheet with baking paper. Arrange the aubergine slices in a single layer on the prepared sheet.

Brush both sides of the aubergine slices generously with the olive oil, then season evenly with the dried oregano, sea salt, and black pepper. Roast in the oven for 20 to 25 minutes, turning halfway through, until the flesh is tender and the edges are golden brown.

While the aubergines are roasting, heat a dry griddle pan or large skillet over medium-high heat. Warm the flatbreads in the hot pan for 1 to 2 minutes on each side until they are toasted, warm, and slightly charred.

Remove the roasted aubergine slices from the oven and immediately top them with the crumbled goat's cheese so it begins to melt slightly from the residual heat. Drizzle the warm honey over the cheese and aubergine slices for a touch of sweetness.

Transfer the warm, dressed aubergine slices to a serving platter alongside the toasted flatbreads. Garnish with fresh pomegranate seeds and mint leaves, then serve immediately while warm.