Crispbreads with roasted aubergine pâté and feta

2
50 minutes

Ingredients

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

Method

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