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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.

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Credit: Jennifer Causey

Recipe Summary

total:
15 mins
hands-on:
15 mins
Yield:
4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

430 calories; protein 8.4g; carbohydrates 29.5g; fiber 5.3g; fat 32.9g; saturated fat 4.6g; sugars 3.9g; sodium 784mg.
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