Zee's Eggplant Salad

Recipe

Zee’s Eggplant Salad

PREP AND COOK TIME About 25 minutes
MAKES 6 to 8 servings

Ingredients

2 eggplants (2 lb. total)
3 tbsp. chopped fresh mint
2 tbsp. chopped green onion
2 tbsp. lemon juice
2 tbsp. extra-virgin olive oil
2 tsp. minced seeded fresh jalapeño chile
1 1/2 tsp. 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.

PER SERVING 145 cal., 25% (36 cal.) from fat; 4.1 g protein; 4 g fat (0.6 g sat.); 24 g carbo (2.4 g fiber); 169 mg sodium; 0 mg chol.

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