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
Bruschetta:
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.
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.
