Crispbreads with roasted aubergine pâté and feta
Rosana McPhee serves up a roasted aubergine pâté recipe, with crumbled feta cheese, watercress and chilli jam.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.petersyard.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Spatula
- Plate
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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