4 gluten free pitta breads, white or brown

330g jar roasted eggplant

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, reserving some of the oil, and whizz half in a food processor until smooth.

Spread eggplant paste over each pitta.

Top with remaining eggplant slices and scatter on feta.

Sprinkle over mint, drizzle with reserved oil and serve.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Feta & eggplant pizzas
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Home Home