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Saturday, 6 February 2016

Glutenfree Tomato and Aubergine Toast Topper







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.  

To make it I simply brushed some aubergine slices/cubes generously with olive oil and seasoned them with salt and pepper. These were baked in a 200 degrees C  oven for about 20 minutes until soft and tender.

In the meantime  I chopped a couple of handfuls of cherry tomatoes and halved them). I scraped the seeds out of 1/2 a red chilli before chopping it finely and peeled and chopped a clove of garlic. These three ingredients seasoned with freshly ground salt and pepper were fried in a little oil until they became slightly mushy but still retained some of their shape.

The aubergines and tomato mixture were tossed together and piled onto toasted Purebread Glutenfree Young Buck bread. This is a seriously good bread which contains lots of organic gluten free ingredients like buckwheat, tapioca starch, linseed, coconut oil and honey.

A slice of creamy feta, and a garnish of slivered basil completed the dish. 

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.







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