Crispbreads with roasted aubergine pâté and feta

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Rosana McPhee serves up a delightful roasted aubergine pâté recipe, served on top of crispbreads with crumbled feta cheese, cress and some punchy chilli jam. This pâté will make more than is needed for this dish alone, but can be stored in the fridge for up to three days for use in other dishes.

First published in 2018




Aubergine pâté

To assemble the crispbreads

  • 6 Peter's Yard Spelt & Poppy Seed crispbreads
  • 3 tbsp of chilli jam
  • 100g of feta, crumbled
  • 3 handfuls of cress


Preheat the oven to 180°C/gas mark 4
Place the vegetables on the ovenproof tray, drizzle with olive oil and place in the oven for 30 minutes, or until tender. Remove and allow to cool slightly
Scoop the aubergine flesh out of the skins, finely chop the flesh and place in a medium bowl. Skin and finely chop the tomatoes, red pepper, garlic and onion. Add everything to the bowl with aubergine and mix well. Season to taste with salt and pepper
Cover each crispbread with a layer of chilli jam, then top each one with the roasted aubergine pâté. Crumble over the feta and garnish with a generous amount of cress
First published in 2018

Brazilian food and travel blogger, living in London.

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