Ingredients
-
4
-
4
-
-
1/4
-
-
1
-
4
-
-
1
-
3
-
2
-
2
-
1
-
-
Directions
Eggplant Bruschetta With Pita Chips, This recipe is awesome, delicious, yummy, all that and some more! People who don’t like eggplant may just be converted with this! Recipe adapted from Aaron McCargo on Big Daddy’s House, Episode: It’s All Good to Me 🙂 I may try it with tortilla chips next time!, My DH and I loved this We had an abdunce of fresh eggplant and this was delish Will definitely save as one of my favs thx Loretta in Louisiana, This recipe is awesome, delicious, yummy, all that and some more! People who don’t like eggplant may just be converted with this! Recipe adapted from Aaron McCargo on Big Daddy’s House, Episode: It’s All Good to Me 🙂 I may try it with tortilla chips next time!
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Steps
|
1
Done
|
For the Pita:. |
|
2
Done
|
Preheat Oven to 400 Degrees F. |
|
3
Done
|
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
Done
|
For the Bruschetta:. |
|
5
Done
|
Preheat Grill to Medium-High Heat. |
|
6
Done
|
Brush Eggplant With 4 Tablespoons Extra-Virgin Olive Oil and Season With Salt and Pepper. |
|
7
Done
|
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
Done
|
Serve With Toasted Pita Chips. |
