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Recipe by Good Food

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1. Toast the pitta breads in batches until lightly golden and just starting to crisp. Drain the aubergines, reserving some of the oil, and whizz half in a food processor until smooth.
2. Spread aubergine paste over each pitta. Top with remaining aubergine slices and scatter on feta. Sprinkle over mint, drizzle with reserved oil and serve.

Per serving

377 kcalories, protein 11g, carbohydrate 43g, fat 19 g, saturated fat 5g, fibre 3g, salt 1.7 g

'These are simple, quick and not too fattening! I would serve them with drinks or as a light lunch or supper.'

Latest comments and suggestions

• Jason P

  28 March 2008

  Jason P rated and commented on this recipe

  

  really tasty, and work as a great snack aswell

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• Tara

  15 April 2008

  Tara rated and commented on this recipe

  

  Realy easy and really tasty

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• Tammy

  27 August 2008

  Tammy commented on this recipe

  Worked like a dream!

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Ingredients

• 4 pitta breads , white or brown
• 330g jar roasted aubergines
• 100g feta cheese , crumbled
• handful mint leaves, roughly chopped

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Difficulty and servings

Serves 4 as a snack

Preparation and cooking times

Ready in 5-10 mins

Vegetarian

Ingredients

• 4 pitta breads , white or brown
• 330g jar roasted aubergines
• 100g feta cheese , crumbled
• handful mint leaves, roughly chopped

Per serving

377 kcalories, protein 11g, carbohydrate 43g, fat 19 g, saturated fat 5g, fibre 3g, salt 1.7 g

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