Aubergine bruschetta with pita chips

Aubergine makes a creamy topping for pitta chips.

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
For Pita:

For the bruschetta

4 Mediterranean flatbreads, no pockets
4 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/4 cup feta cheese, finely crumbled
1 medium aubergine, 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

1) Preheat oven to 200C/Gas 6.

2) Cut flatbreads into eight 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.

3) Preheat griddle to medium high heat.

4) Brush aubergine with 4 tablespoons extra-virgin olive oil and season with salt and pepper.

5) Place on griddle and cook for 2 minutes on each side or until tender. Remove from griddle and dice. Add the aubergine 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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