Ingredients:
4 pitta breads
330 grams roasted aubergines
100 grams feta cheese, crumbled
Mint leaves, chopped
How to prepare:
Toast the pitta breads in batches until lightly golden. Drain the aubergines, reserving some of the oil, and whizz half in a food processor until smooth.
Spread aubergine paste over each pitta. On top, you can put the remaining aubergine slices and also do not forget to scatter on feta. Sprinkle over mint, put the reserved oil. Kali oreksi!
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