4 gluten free pitta breads, white or brown

330g jar roasted eggplant

100g feta cheese, crumbled

handful mint leaves, roughly chopped

Serves - 2


Toast the gluten free pitta 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 eggpplant paste over each pitta. Top with remaining aubergine slices and scatter on feta.

Sprinkle over mint, drizzle with reserved oil and serve.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Feta & eggplant pizzas