- 4 pitta breads, white or brown
- 330g jar roasted aubergines
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 100g feta cheese, crumbled
- handful mint leaves, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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.
Spread aubergine paste over each pitta. Top with remaining aubergine slices and scatter on feta. Sprinkle over mint, drizzle with reserved oil and serve.