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Eggplant Bruschetta with Pita Chips

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

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


  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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