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. (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. Serve with toasted pita chips. ---------------------------------------------------------------------------
Nutrition
Ingredients
