Feta and aubergine flatbreads

• pitta breads4 4

  white or brown

• jar roasted aubergines330g g
• feta cheese↗100g g

  crumbled

• mint↗handful handful

  leaves, roughly chopped

Step-by-step instructions

1. 1

   Toast the pitta breads in batches until lightly golden and just starting to crisp. Drain the aubergines, reserving some of the oil, and whizz half in a food processor until smooth.

2. 2

   Spread aubergine paste over each pitta. Top with remaining aubergine slices and scatter on feta. Sprinkle over mint, drizzle with reserved oil and serve.