Zee's Eggplant Salad

Ingredients

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

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...

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