4 gluten free pita breads, white or brown
330g jar roasted eggplant
100g feta cheese, crumbled
handful mint leaves, roughly chopped
Serves - 4
Toast the gluten free pita breads in batches until lightly golden and just starting to crisp.
Drain the eggplant, reserving some of the oil, and whizz half in a food processor until smooth.
Spread eggplant paste over each pita. Top with remaining aubergine slices and scatter on feta.
Sprinkle over mint, drizzle with reserved oil and serve.
Recipe adapted from: Good Food