Roast aubergine with goat's cheese & toasted flatbread

1. Heat the oven to 200C/180C fan/gas 6. Brush the aubergine slices with 1 tbsp of the oil, then season. Spread them on a baking tray and roast for 20 minutes until browned, adding the tomatoes to the tray for the last 5 minutes. Tear the flatbread into pieces, put them on a separate baking sheet and brown in the oven for 8 minutes, or until crisp, then take out.
2. For the dressing, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper in a small bowl.
3. Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, crumble on the goat's cheese, and finish with a handful of rocket.

Tips from the ZestyPlate Kitchen

• Brush the aubergine generously with oil so it roasts down to something soft and silky.
• Toast the flatbread until properly crisp, otherwise it goes soft once it hits the salad.
• Hold off dressing the dish until you're ready to eat, so the flatbread keeps its crunch.
• Crumble the goat's cheese over right at the end for little pockets of creamy tang.