4 gluten free pitta breads, white or brown
330g jar roasted eggplant/aubergines
100g feta cheese, crumbled
handful mint leaves, roughly chopped
Toast the gluten free pitta breads in batches until lightly golden and just starting to crisp.
Drain the eggplant/aubergines, reserving some of the oil, and whizz half in a food processor until smooth.
Spread eggpplant/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