Here’s a great way to use all those little jars of paste like Tapenade, sundried tomato and pesto. These aubergine crispy discs make a delicious snack and you can play with all kinds of flavours in the pastes and the cheese topping. The secret is to cut the aubergine thinly and not to overload the topping so they cook through and become crispy.
Share a plate of these with friends as a starter or as part of a hot buffet. I think they are better served warm.
One or more of sundried tomato paste, pesto, olive paste/Tapenade
Grated cheese – mature cheddar – add a little Parmesan for a more intense flavour
- Slice the aubergine into thin (about 5mm) discs
- Spread a thin layer of your choice of paste over the top
- Sprinkle over grated cheese
- Place on a greased baking tray and place under the grill until the cheese bubbles and turns crispy – these only take a few minutes so keep your eye on them
- Eat straightaway!