By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
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.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
Brazilian food and travel blogger, living in London.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Crispbreads with roasted aubergine pâté and feta
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Crispbreads with roasted aubergine pâté and feta