Torn Pita and Eggplant Salad With Parsley and Green Tahini

Torn Pita and Eggplant Salad With Parsley and Green Tahini

Torn Pita and Eggplant Salad With Parsley and Green Tahini


15 minutes

Details
  • Servings:   6
  • Calories:   302
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • mediterranean
Ingredients
  • 2 (6-in.) white pita rounds
  • 6 tablespoons olive oil, divided, plus more for serving
  • 1 ¼ teaspoons kosher salt, divided
  • ¼ teaspoon plus 2 pinches black pepper, divided
  • 1 medium eggplant (about 14 oz.), quartered lengthwise and cut into ¼-in.-thick slices
  • 1 ½ cups packed fresh flat-leaf parsley leaves and tender stems, plus more for garnish (from 1 bunch parsley)
  • ¼ cup plus 2 Tbsp. tahini
  • 2 tablespoons fresh lemon juice (from 1 lemon), plus 4 lemon quarters, divided
  • 2 tablespoons water
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