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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Eggplant Bruschetta With Pita Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions