The recipe was simple, straightforward and really worth the chopping involved. It was a relatively quick process and the finished product had some really complex flavors and textures working. Mrs. NH and I both commented that we never thought eggplant and avocado would be a good combination but we were gobsmacked at the result. The feta on the pita chips gave a nice saltiness to the dish and I can imagine it would also be great with goat cheese in place of the feta.
We ate it as an appetizer and followed it up with some Greek grilled chicken breasts and some goodies from the local Greek deli including haloumi stuffed peppers, tzatziki, giant Greek white beans with tomato and a nice bottle of Boutari Moschofilero.
There are still some leftovers in the fridge as I write this. Wonder if I could sneak in there and gobble them up without anyone noticing. Doubt it.