Eggplant Bruschetta with Pita Chips (Aaron McCargo, Jr.) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 mediterranean flatbreads, no pockets |
4 tablespoons extra-virgin olive oil |
freshly 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 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 |
Directions:
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. Add the eggplant 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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