Zee's Eggplant Salad

Zee's Eggplant Salad
Photo by Tina Rupp

Ingredients

  • ¼ cup minced parsley
  • 4 pita breads (6 in. wide), cut into triangles
  • 2 eggplants (2 lb. total)
  • 1 ½ teaspoons minced garlic
  • Salt and pepper
  • 1 cup diced firm-ripe tomatoes
  • 3 tablespoons chopped fresh mint
  • + 4 more ingredients
    • 2 tablespoons chopped green onion
    • 2 tablespoons lemon juice
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons minced seeded fresh jalapeño chile

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...

View full recipe at My Recipes

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