Eggplant Bruschetta with Pita Chips

Ingredients

• 1  avocado diced
• 4 servings pepper black freshly ground
• 1 medium eggplant peeled cut lengthwise into slices
• 0.3 cup feta cheese crumbled finely
• 1  juice of lemon juiced
• 4 tablespoons olive oil extra-virgin
• 4 tablespoons olive oil extra-virgin for eggplant, plus 4 tablespoons, for bruschetta mix
• 2 tablespoons freshly oregano leaves chopped
• 3  plum tomatoes diced seeded finely
• 4 servings sea salt and pepper black freshly ground
• 2 tablespoons freshly thyme leaves chopped
• 4  mediterranean flatbreads 

Equipment

• bowl
• baking sheet
• oven
• grill

Directions

1. Watch how to make this recipe.
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. Preheat grill to medium-high heat.
10. Brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper.
11. Place on grill and cook for 2 minutes on each side or until tender.
12. Remove from grill and dice.
13. Add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine.
14. Serve with toasted pita chips.