Eggplant Bruschetta with Pita Chips

Ingredients

• 4 Mediterranean flatbreads, no pockets
• 4 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 1/4 cup feta cheese, finely crumbled
• 1 medium eggplant, peeled, cut lengthwise into slices
• 4 tablespoons extra-virgin olive oil, for eggplant, plus 4 tablespoons, for bruschetta mix
• Sea salt and freshly ground black pepper
• 1 avocado, diced
• 3 plum tomatoes, seeded and finely diced
• 2 tablespoons freshly chopped oregano leaves
• 2 tablespoons freshly chopped thyme leaves
• 1 lemon, juiced

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