Crispbreads with roasted aubergine pâté and feta

PT50M

First published in 2018
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Ingredients

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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
1
Preheat the oven to 180°C/gas mark 4
2
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
3
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
4
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
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First published in 2018
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