Eggplant Bruschetta with Pita Chips

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For Pita:
  • 4 Mediterranean flatbreads, no pockets
  • 4 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 1/4 cup feta cheese, finely crumbled
  • Bruschetta:
  • 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
  • For the pita:
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.


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