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.

How to Make It

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.

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Ratings & Reviews

jachristie's Review

jachristie
June 27, 2012
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 :-)