Tomato and Aubergine Toast Topper
February 16, 2018
Nigel Slater is one of my favourite food writers and a baked aubergine, tomato and parmesan dish from his book Tender (Volume 1) inspired me to make this spicy toast topper which is a meal in itself.
Any leftover tomato and aubergine mixture will happily sit in the fridge for a few days and can be eaten hot or cold as a side dish.
The amount of chilli will depend on your palate. If it's fiery increase, if you are fearful of heat use less.
Directions
1Brush some aubergine slices/cubes generously with olive oil and season with salt and pepper
2Bake in a 200 degrees C oven for about 20 minutes until soft and tender
3In the meantime, chop a couple of handfuls of cherry tomatoes and halve them
4Scrape the seeds out of 1/2 a red chilli before chopping it finely and peel and chop a clove of garlic
5Season these 3 ingredients with freshly ground salt and pepper and then fry in a little oil until they become slightly mushy but still retain some of their shape
6Toss the aubergines and tomato mixture and pile onto toasted Purebread Glutenfree Young Buck bread
7Add a slice of creamy feta and a garnish of slivered basil to complete the dish
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