Makes 4 servings

Ingredients:
1 large pita bread, sliced open to make two circles and then sliced into triangles
3 Tbs. olive oil
2 tsp. zatar (hyssop), finely chopped
1 eggplant
1 garlic clove, crushed
1 container Tnuva feta cheese
Juice of 1/2 lemon
Coarsely ground black pepper
1 container of Tnuva labane cheese
2 Tbs. olive oil
1/2 tsp. chili pepper

Instructions:
1. Spread olive oil on pita triangles and sprinkle on zatar. Roast the pita slices in an oven until they are brown on one side. Set aside.
2. Broil eggplant in oven or grill on barbecue until the peel is burned and the inside is soft. Transfer to a plate and let cool slightly.
3. Split the eggplant in half and scoop out the inside, transferring it to a bowl. Add lemon juice, garlic and black pepper and gently mix.
4. Crumble the Tnuva feta cheese and add to the mixture.
5. Pile a little of the eggplant mixture onto each pita triangle. Top with Tnuva labane. Pour olive oil on top and season with chili pepper.

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