4 pita breads, large
3 tablespoons olive oil (some extra for brushing)
2 tablespoons balsamic vinegar
2 medium eggplants sliced and seasoned with salt, to remove bitterness
1/2 cup feta cheese crumbled
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
handful fresh mint leaves, roughly chopped
Pat-dry the egg plants with a paper towel to remove the liquids after seasoning with salt. Brush with the extra olive oil and place on preheated grill pan. Season with salt and pepper and grill turning every 2 minutes until soften and cooked well. Remove from pan and place half of them in bowl and the rest in a platter.
Drizzle the eggplants in the bowl with the olive oil and balsamic vinegar and using a fork crush them to mix.
Arrange the pita breads on an oven pan and spoon over them the crushed eggplants, 1 or 2 sliced (cooked) eggplants and some crumbled feta cheese. Bake the pita bread in a preheated oven (200oC) for 5 minutes. Remove and sprinkle with the chopped mint.
Serve your vegetarian pizza while still hot. Enjoy!