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Eggplant Bruschetta with Pita Chips

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

For Pita:

Bruschetta:

Directions

  1. Preheat oven to 400 degrees F.
  2. 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:

  1. Preheat grill to medium-high heat.
  2. Brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper.
  3. 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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