Zee's Eggplant Salad

Zee's Eggplant Salad
Photo by Tina Rupp

Ingredients

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

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

Comments


Best Wine Deals

  • $16.99
    30%off
    Peter Lehmann Cabernet-Shiraz Blend Barossa Valley Shiraz Cabernet
    Peter Lehmann Cabernet-Shiraz Blend Barossa Valley Shiraz Cabernet 2010
  • $22.99
    23%off
    Josep Foraster Blanco Selección Bodegas Mas Foraster Tarragona/España
    Josep Foraster Blanco Selección Bodegas Mas Foraster Tarragona/España 2010
See More Deals »






Snooth Media Network