Eggplant Bruschetta With Pita Chips

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 mediterranean flat bread, no pockets
• 4 tablespoons extra virgin olive oil
• fresh 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 & freshly ground black pepper
• 1 avocado, diced
• 3 roma tomatoes, seeded and finely diced
• 2 tablespoons freshly chopped oregano leaves
• 2 tablespoons freshly chopped thyme leaves
• 1 lemon, juiced

Recipe

• 1 for the pita:.
• 2 preheat oven to 400 degrees f.
• 3 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.
• 4 for the bruschetta:.
• 5 preheat grill to medium-high heat.
• 6 brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper.
• 7 place on grill and cook for 2 minutes on each side or until tender. remove from grill and dice. (if you can't grill outside, use your grill pan). add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine.
• 8 serve with toasted pita chips.