Eggplant Bruschetta With Pita Chips

• 4 mediterranean flat bread, no pockets
• 4 tablespoons extra virgin olive oil
• fresh ground black pepper
• 14 cup feta cheese, finely crumbled
• 1 medium eggplant, peeled, cut lengthwise into slices
• 4 tablespoons extra virgin olive oil, for eggplant, plus 4 tablespoons, for bruschetta mix
• sea salt & freshly ground black pepper
• 1 avocado, diced
• 3 roma tomatoes, seeded and finely diced
• 2 tablespoons freshly chopped oregano leaves
• 2 tablespoons freshly chopped thyme leaves
• 1 lemon, juiced

1. For the pita:.
2. Preheat oven to 400 degrees F.
3. Cut flatbreads into 8 wedges.
4. Place wedges into a large bowl and drizzle with 4 tablespoons olive oil.
5. Sprinkle with black pepper and toss to coat.
6. Place on an ungreased baking sheet and lightly top with feta cheese.
7. Bake for 5 to 8 minutes.
8. Remove from oven and set aside.
9. For the bruschetta:.
10. Preheat grill to medium-high heat.
11. Brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper.
12. Place on grill and cook for 2 minutes on each side or until tender.
13. Remove from grill and dice.
14. (If you can't grill outside, use your grill pan).
15. Add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine.
16. Serve with toasted pita chips.

mediterranean flat bread, extra virgin olive oil, fresh ground black pepper, feta cheese, eggplant, extra virgin olive oil, salt, avocado, roma tomatoes, oregano, thyme, lemon

Taken from www.food.com/recipe/eggplant-bruschetta-with-pita-chips-385397 (may not work)