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Grilled Eggplant Salad
Ingredients
  • ¼ cup olive oil
  • 2 teaspoons za’atar (see Tips)
  • 1 teaspoon lemon zest, plus 3 tablespoons lemon juice (from 1 lemon), divided
  • 1 medium eggplant (about 1 pound), cut into ½-inch-thick slices
  • 1 medium red bell pepper, stemmed, seeded and quartered lengthwise
  • ½ medium red onion, peeled and cut into 1-inch wedges through the root
  • Cooking spray
  • 1 cup halved cherry tomatoes
  • ¾ cup coarsely chopped fresh flat-leaf parsley
  • ¼ cup thinly sliced scallions
  • ¼ cup coarsely chopped fresh mint
  • ½ teaspoon salt
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