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.
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
How to Make It
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.
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.
Scatter tomatoes and parsley over eggplant. Serve with pita bread.
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Thank you Zee! This was a simple, yummy dish that was consummed by all in about 1 hour. The mint was refreshing, the jalapeño gave a subtle kick, and lemon rounded out the flavor. We made it with Heritage Tomatoes and scooped it onto toasted Pitas. like i said it did not last long :-)
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