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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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, chile, and garlic into eggplant. Season with salt and pepper to taste. Spread mixture on a platter.
3. Scatter tomatoes and parsley over eggplant. Serve with pita bread.
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