Torn Pita and Eggplant Salad With Parsley and Green Tahini
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.