Tomato and Aubergine Toast Topper - Purebread

Purebread is considered an essential service then will continue to operate and open for online orders. We will update you with any changes on the website and Purebread social media pages.

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.


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


Aubergine slices

Purebread Young Buck Bread

Cherry tomatoes

Red chilli seeds

Garlic clove


Creamy feta

Slivered basil

Salt and pepper