Crispbreads With Roasted Aubergine Pâté And Feta
  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

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥟Appetizer

CuisineMediterranean

Occasions🎊Party🍿Snack

Season☀️Summer

DifficultyEasy ⏰ 40m

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