Zee’s Eggplant Salad

Yields
Makes 6 to 8 servings

Zee Aborashid, who grew up in Jordan, has fond memories of enjoying this salad with her family. It also makes a great appetizer for a party. Prep and cook time: about 25 minutes.

Tina Rupp

2 eggplants (2 lb. total)

3 tablespoons chopped fresh mint

2 tablespoons chopped green onion

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

2 teaspoons minced seeded fresh jalapeño chile

1 1/2 teaspoons minced garlic

Salt and pepper

1 cup diced firm-ripe tomatoes

1/4 cup minced parsley

4 pita breads (6 in. wide), cut into triangles

Step 1

Preheat oven to 500°. Pierce each eggplant in one place with a knife. Set in a rimmed pan and bake until very soft when pressed, 20 to 25 minutes. Slit eggplants open and let cool.

Step 2

Scoop out flesh, finely chop, and put in a bowl; discard peels. Stir mint, green onion, lemon juice, olive oil, chile, and garlic into eggplant. Season with salt and pepper to taste. Spread mixture on a platter.

Step 3

Scatter tomatoes and parsley over eggplant. Serve with pita bread.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 145Calories from Fat 25

% Daily Value *
Total Fat 4g7%

Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 169mg8%
Total Carbohydrate 24g8%

Dietary Fiber 2.4g10%
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Zee’s Eggplant Salad