Eggplant Bruschetta with Pita Chips
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1302
- Total Fat
- 65
- Saturated Fat
- 10
- Carbohydrates
- 149
- Dietary Fiber
- 17
- Sugar
- 14
- Protein
- 36
- Cholesterol
- 8
- Sodium
- 2116
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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
Directions
- 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.