Zee'S Eggplant Salad

• 2 eggplants (2 lb. total)
• 3 tablespoons chopped fresh mint
• 2 tablespoons chopped green onion
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced seeded fresh jalapeno chile
• 1 1/2 teaspoons 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

1. Preheat oven to 500u0b0. 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.

eggplants, fresh mint, green onion, lemon juice, extravirgin olive oil, chile, garlic, salt, tomatoes, parsley, pita breads

Taken from www.myrecipes.com/recipe/zees-eggplant-salad (may not work)