This vegetarian pizza's not only healthy – it's also incredibly quick to make
Ingredients
- 4 pitta breads, white or brown
- 330g jar roasted aubergines
- 100g feta cheese, crumbled
- handful mint leaves, roughly chopped
Method
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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.
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Spread aubergine paste over each pitta. Top with remaining aubergine slices and scatter on feta. Sprinkle over mint, drizzle with reserved oil and serve.