Torn Pita and Eggplant Salad With Parsley and Green Tahini

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Think of this salad as a de-constructed baba ghanoush: it’s got eggplant, lemon juice, olive oil, parsley, and pita—re-invented as a fresh summer salad. Broiling the eggplant makes quick work of cooking it, and the pita can broil alongside it until it’s golden and crispy. A flavorful green tahini brings all the components together, and is endlessly versatile. Spoon it onto grain bowls, serve it as a dip for crudités, or pair it with other roasted vegetables. Don’t skimp on the parsley leaves and tender stems, which stand-in for salad greens in this Mediterranean-inspired dish.

Torn Pita and Eggplant Salad With Parsley and Green Tahini
Photo: Jennifer Causey
Hands On Time:
15 mins
Total Time:
15 mins
Yield:
4 (serving size: 1 cup)

Ingredients

  • 2 (6-in.) white pita rounds

  • 6 tablespoons olive oil, divided, plus more for serving

  • 1 ¼ teaspoon kosher salt, divided

  • ¼ teaspoon plus 2 pinches black pepper, divided

  • 1 medium eggplant (about 14 oz.), quartered lengthwise and cut into ¼-in.-thick slices

  • 1 ½ cups packed fresh flat-leaf parsley leaves and tender stems, plus more for garnish (from 1 bunch parsley)

  • ¼ cup plus 2 Tbsp. tahini

  • 2 tablespoons fresh lemon juice (from 1 lemon), plus 4 lemon quarters, divided

  • 2 tablespoons water

Directions

  1. Preheat broiler to high with racks in upper and lower thirds of oven. Brush pitas with 1 tablespoon of the oil. Split pitas, and tear into large pieces; spread in an even layer on a rimmed baking sheet. Sprinkle with ½ teaspoon of the salt and a pinch of pepper.

  2. Arrange eggplant on a second rimmed baking sheet. Toss with 3 tablespoons of the oil, ½ teaspoon of the salt, and a pinch of pepper. Place pitas on top rack and eggplant on lower rack. Broil until pitas are golden and crispy, 2 to 3 minutes; remove from oven. Transfer eggplant to top rack and continue broiling until tender, 3 to 4 more minutes.

  3. Meanwhile, pulse parsley in a food processor until coarsely chopped, about 5 pulses. Add tahini, lemon juice, water, and remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper; process until smooth, about 1 minute.

  4. Spread tahini mixture on a platter. Top with eggplant and pitas; garnish with additional parsley. Drizzle with desired amount of oil. Serve immediately with lemon quarters.

Nutrition Facts (per serving)

430 Calories
33g Fat
30g Carbs
8g Protein
Nutrition Facts
Calories 430
% Daily Value *
Total Fat 33g 42%
Saturated Fat 5g 23%
Sodium 784mg 34%
Total Carbohydrate 30g 11%
Total Sugars 4g
Protein 8g

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

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