Crispbreads with roasted aubergine pâté and feta

50 minutes


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 & 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