Perfect for any occasion, whether it be an afternoon snack or an entree.
- 400g Turkish bread, cut crossways, halved
- 500g Oliana chargrilled eggplant, drained, chopped
- 340g jar artichokes, drained, chopped
- 1 cup Oliana semi-dried tomatoes, chopped
- 2 tsp baby capers, rinsed, drained
- 200g Oliana feta, crumbled
- Oliana olive oil
Preheat grill on high. Grill cut side of bread for 2 minutes or until browned.
Meanwhile, combine eggplant, artichokes, tomatoes and capers in a bowl.
Top toasted bread with eggplant mixture. Sprinkle with feta. Grill for 3 minutes or until feta is light golden. Finish with a drizzle of oil over the top.