Jennifer Causey
Hands-On Time
15 Mins
Total Time
15 Mins
Yield
4 (serving size: 1 cup)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

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