Serves 4
10 min
Feta and Aubergine Flatbreads
Recipe GLPR6ef5f24330ff96
Crispy toasted pitta breads topped with a smooth roasted aubergine purée, layered with tender roasted aubergine slices, crumbled feta cheese, and fresh mint. Finished with a drizzle of reserved oil for a simple, Mediterranean-inspired flatbread that's ready in minutes.
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Ingredients
4 pitta breads
330 g roasted aubergines in oil
100 g feta cheese, crumbled
handful handful fresh mint leaves, roughly chopped
Directions
Drain the roasted aubergines in a fine sieve, reserving the oil. Divide the drained aubergines in half. Transfer one half to a food processor and blend until completely smooth and creamy. Leave the other half as chunky slices.
Toast the pitta breads in a dry skillet or toaster over medium heat, working in batches if needed, until they are lightly golden and just beginning to crisp, about 2 to 3 minutes per side.
Spread the smooth aubergine purée evenly across each warm pitta bread.
Arrange the chunky roasted aubergine slices on top of the purée, then scatter the crumbled feta cheese over the surface.
Sprinkle the chopped mint over the flatbreads and finish with a light drizzle of the reserved oil. Serve immediately.
