Zee's Eggplant Salad

Ingredients

• 2  eggplant 
• 3 tablespoons mint leaves fresh chopped
• 1.5 teaspoons garlic minced
• 2 tablespoons spring onion chopped
• 2 teaspoons jalapeno fresh minced seeded
• 2 tablespoons juice of lemon 
• 2 tablespoons olive oil extra virgin extra-virgin
• 0.3 cup parsley minced
• 4  wholewheat pita breads cut into triangles (6 in. wide)
• 8 servings salt and pepper 
• 1 cup tomatoes diced

Equipment

• bowl
• frying pan
• oven
• knife

Directions

1. Preheat oven to 50
2. 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.
3. 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.
4. Spread mixture on a platter.
5. Scatter tomatoes and parsley over eggplant.
6. Serve with pita bread.