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Nutrition: per serving

  • kcal377
  • fat19g
  • saturates5g
  • carbs43g
  • sugars0g
  • fibre3g
  • protein11g
  • salt1.7g
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Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, March 2005

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Comments, questions and tips (5)

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Overall rating

A star rating of 4 out of 5.2 ratings

chaconia

Warning! Follow this recipe as it is written. My daughter thought she would do a low calorie version of this with fresh aubergine and hummus as a base. It was barely edible, and her brother rudely referred to them as surfboards.

kelly91288

Check out my aubergine pizza they are really yummy and simple http://sweetdreamycakesandbakes.wordpress.com/2014/06/20/aubergine-pizzas

tammyseager

Worked like a dream!

tarasmyth

A star rating of 4 out of 5.

Realy easy and really tasty

dakoman

A star rating of 4 out of 5.

really tasty, and work as a great snack aswell

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