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Zee’s Eggplant Salad





Yields
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.

Zee’s Eggplant Salad




Tina Rupp
 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
Step 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.

Step 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.

Step 3
3

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories145
% Daily Value *
Total Fat 4g6%

Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 169mg8%
Total Carbohydrate 24g9%

Dietary Fiber 2.4g9%
Protein 4.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.