Rosana McPhee serves up a delightful roasted aubergine pâté recipe, served on top of our crispbreads with crumbled feta cheese, watercress 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.
Cooking Time: 50 minutes
Serves: 2
Ingredients:
For the aubergine pâté:
700g of baby aubergine
200g of tomatoes, washed
1 red pepper, washed and deseeded
1 small onion, sliced
3 tbsp of olive oil
Salt
Pepper
To assemble the crispbreads:
6 Peter’s Yard Spelt and Poppy Seed crispbreads
3 tbsp of chilli jam
100g of feta, crumbled
3 handfuls of cress
Method:
- 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
Recipe courtesy of www.greatbritishchefs.com
