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A hearty and absolutely delicious eggplant salad recipe! I layer texture and flavor with grilled eggplant, charred red peppers, fresh tomatoes, cucumbers, herbs, a zippy lemon dressing and freshly crisped pita chips.
Ingredients
  • subheading: For The Salad:
  • 1 medium globe eggplant, sliced into ½-inch thick slabs or rings
  • Kosher salt
  • 1 red bell pepper
  • 1 cup grape or cherry tomatoes
  • 2 to 3 Persian cucumbers
  • ½ cup fresh mint leaves
  • ½ cup fresh basil
  • Extra virgin olive oil
  • subheading: For The Dressing:
  • 1 large lemon, juiced
  • 1 large garlic clove, minced
  • 2 teaspoons za’atar
  • ½ teaspoon Urfa Biber (optional, or substitute with other dried chili flakes)
  • Kosher salt
  • Black pepper
  • Extra-virgin olive oil (¼ to ⅓ cup)
  • subheading: For The Za’Atar Pita Crisps:
  • 2 to 3 pita breads with pockets
  • Extra virgin olive oil
  • Kosher salt
  • Generous sprinkle of Za'atar
Note: Ingredients may have been altered from the original.
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