Roasted eggplant with tomatoes and goat's cheese make delicious small bites

 

Roasted eggplant with tomatoes and goat's cheese

 

Serves 6

Tomatoes and goat's cheese piled up on roasted aubergine slices are delicious and light small bites.

3 aubergine - sliced 3cm thick
300g cherry tomatoes - halved
150g  firm goat’s cheese or feta cut into 1cm dice
flat-leaf parsley - coarsely chopped
extra virgin olive oil
sea salt and black pepper 
 
Preheat the oven to 200°C fan/21 0°C/gas mark 7.
On a couple of baking trays arrange the aubergine slices with a little space between each slice. Brush the slices with oil on both sides and season the top.  Roast for 20 minutes, then turn them and cook for another 15—20 minutes until golden. Transfer the aubergine slices to a large roasting dish

Season tomatoes and place in a bowl;  pour 1 to 2 tablespoons of oil over the tomatoes and gently toss, then mix in the goat’s cheese.
Pile this on top of the aubergine slices and return to the oven for 4—5 minutes to warm through, then leave to cool. Scatter with lots of chopped parsley.

Transport in the roasting dish covered with foil.




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