Zee's Eggplant Salad

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.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 25%
  • Protein: 4.1g
  • Fat: 4g
  • Saturated fat: 0.6g
  • Carbohydrate: 24g
  • Fiber: 2.4g
  • Sodium: 169mg
  • Cholesterol: 0.0mg


  • 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


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