Eggplant Bruschetta With Pita Chips Recipe

Name: Eggplant Bruschetta With Pita Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 mediterranean flat bread, no pockets; 4 tablespoons extra virgin olive oil; fresh ground black pepper; ¼ 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

Servings: persons

4 mediterranean flat bread, no pockets
4 tablespoons extra virgin olive oil
fresh ground black pepper
¼ 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

1
For the pita:.
2
Preheat oven to 400 degrees F.
3
Cut flatbreads into 8 wedges.
4
Place wedges into a large bowl and drizzle with 4 tablespoons olive oil.
5
Sprinkle with black pepper and toss to coat.
6
Place on an ungreased baking sheet and lightly top with feta cheese.
7
Bake for 5 to 8 minutes.
8
Remove from oven and set aside.
9
For the bruschetta:.
10
Preheat grill to medium-high heat.
11
Brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper.
12
Place on grill and cook for 2 minutes on each side or until tender.
13
Remove from grill and dice.
14
(If you can't grill outside, use your grill pan).
15
Add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine.
16
Serve with toasted pita chips.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 mediterranean flat bread, no pockets, 4 tablespoons extra virgin olive oil, fresh ground black pepper, ¼ cup feta cheese, finely crumbled, and more.

Yes, Eggplant Bruschetta With Pita Chips falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Bruschetta With Pita Chips

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