Crispbreads with roasted aubergine pâté and feta - Peter's Yard
Rosana McPhee serves up a roasted aubergine pâté recipe, with crumbled feta cheese, watercress and chilli jam.
Ingredients
- 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
- 6 Peter’s Yard Spelt and Poppy Seed crispbreads
- 3 tbsp of chilli jam
- 100g of feta, crumbled
- 3 handfuls of cress
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