Eggplant Bruschetta with Pita Chips

By rperlowitz

Ingredients

• 4 Mediterranean flatbreads, no pockets
• 4 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 1/4 cup feta cheese, finely crumbled
• 1 medium eggplant, peeled, cut lengthwise into slices
• 4 tablespoons extra-virgin olive oil, for eggplant, plus 4 tablespoons, for bruschetta mix
• Sea salt and freshly ground black pepper
• 1 avocado, diced
• 3 plum tomatoes, seeded and finely diced
• 2 tablespoons freshly chopped oregano leaves
• 2 tablespoons freshly chopped thyme leaves
• 1 lemon, juiced

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions
For the pita:

Preheat oven to 400 degrees F.

Cut flatbreads into 8 wedges. Place wedges into a large bowl and drizzle with 4 tablespoons olive oil. Sprinkle with black pepper and toss to coat. Place on an ungreased baking sheet and lightly top with feta cheese. Bake for 5 to 8 minutes. Remove from oven and set aside.
For the bruschetta:

Preheat grill to medium-high heat.

Brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper.

Place on grill and cook for 2 minutes on each side or until tender. Remove from grill and dice. Add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine. Serve with toasted pita chips.