Eggplant Bruschetta With Pita Chips

Ingredients

• 4 mediterranean flat bread, no pockets
• 4 tablespoons extra-virgin olive oil
• fresh ground black pepper
• 1/4 cup feta cheese, finely crumbled

Bruschetta

• 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

Directions

1. 1

   For the pita:.

2. 2

   Preheat oven to 400 degrees F.

3. 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. 4

   For the bruschetta:.

5. 5

   Preheat grill to medium-high heat.

6. 6

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

7. 7

   Place on grill and cook for 2 minutes on each side or until tender. Remove from grill and dice. (If you can't grill outside, use your grill pan). Add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine.

8. 8

   Serve with toasted pita chips.