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Zee's Eggplant Salad

Tina Rupp
Yield 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.


  • 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

Nutrition Information

  • calories 145
  • caloriesfromfat 25 %
  • protein 4.1 g
  • fat 4 g
  • satfat 0.6 g
  • carbohydrate 24 g
  • fiber 2.4 g
  • sodium 169 mg
  • cholesterol 0.0 mg

How to Make It

  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.

  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.

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