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

Ingredients

Aubergine slices

Purebread Young Buck Bread

Cherry tomatoes

Red chilli seeds

Garlic clove

Oil

Creamy feta

Slivered basil

Salt and pepper

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2018-02-16T10:29:49+00:00 0 Comments

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