Pizza with Eggplant and Feta

Ingredients

• 2 Eggplants
• Salt
• 250 g Cherry Tomatoes
• 3 beef tomatoes
• 1 Garlic clove
• 1 tbsp dried pickled tomatoes (in oil)
• black pepper (freshly ground)
• 3 sprigs oregano
• 200 g Feta Cheese
• 8 small pita breads (about 6x18 cm each)','olive oil (for drizzling)

Instructions

1. 1.

   Preheat the oven to 220°C (428°F) with both top and bottom heating.

2. 2.

   Wash, trim, and slice the eggplants into thin rounds; sprinkle with salt and let sit for about 15 minutes. Rinse the cherry tomatoes and halve them. Boil the beef tomatoes, cool, peel, quarter, seed, and dice them finely. Peel the garlic, finely chop it, and sauté in a hot pan with 1 tbsp tomato oil until translucent. Finely chop the dried tomatoes and add them to the pan with the diced tomatoes; simmer for about 5 minutes while stirring occasionally. Season with salt and pepper, then remove from heat. Shake off excess water from the oregano, dry it, and pluck the leaves. Crumble the feta cheese. Pat the eggplant slices dry.

3. 3.

   Arrange the pita breads on a baking sheet lined with parchment paper. Spread the tomato mixture over each bread, top with the eggplant slices and cherry tomatoes. Drizzle with olive oil, season with pepper, and bake in the preheated oven for 10-15 minutes.

4. 4.

   Remove the finished pita pizzas from the oven, sprinkle them with feta and oregano leaves, and serve immediately.