Eggplant-Tomato Pita Salad

This is not a Rosh Hashanah recipe, per se, although it does have Israeli roots and would work perfectly as a side dish on your holiday table if you are still looking for ideas. It is also another fantastic way to make use of the ripe, end-of-season tomatoes that are just begging to be enjoyed.

If it is not already abundantly clear, throughout the summer my diet pretty much consists of tomato with a side of something. Tomatoes are my “desert island food” (what is the one item you would pick to get sustenance from if you could only choose one?) and during the summer months when they are bright, heavy and bursting with flavor I seriously cannot get enough. Many of the recipes that feature peak season tomatoes are just not the same without them but this Eggplant Bread Salad from The Washington Post August 11, 2021 Food section is an exception. While it certainly benefits from the last tomato bounty, it also works well throughout the year by substituting cherry tomatoes.

If you click on the link to the original recipe, you’ll notice that I changed the title slightly and that’s because one of the distinguishing features of this bread salad is the use of pita, as opposed to cubed bread. I think that makes a difference and keeps the salad lighter than other bread salads. It also features tomatoes and eggplant in pretty much equal measure, therefore the equal billing. Finally, the original recipe suggests that you fry the eggplant but that you can broil instead. I did the later for convenience and calories. I can’t speak to the fried version (I imagine that it would be worth the effort) but I can tell you that broiling the cubes that have been sprayed with olive oil, makes for a delicious end product. Happy New Year to all who celebrate and enjoy!

Eggplant-Tomato Pita Salad

Eggplant-Tomato Pita Salad

Servings: 4

Ingredients

  • 1 c bite-size pieces pita bread
  • 1 tsp olive oil
  • 10 oz tomatoes, cut into bite-sized pieces or halved if using cherry tomatoes
  • 1/2 tsp fine sea salt or table salt plus more as needed
  • vegetable oil, for deep-frying or olive oil cooking spray, if broiling
  • 1 med eggplant (about 12 oz) trimmed and diced into 1-inch cubes
  • 3 Tbls fresh lemon juice
  • 2 Tbls tahini
  • 2 scallions thinkly sliced
  • 1 green chile, such as jalapeno or anaheim thinly sliced
  • leaves from 3 sprigs of mint finely chopped

Instructions

  • Position a rack in the middle of the oven and preheat to 350F.
  • Arrange the pita on a large rimmed baking sheet, drizzle with olive oil and toss to combine. Bake for 15 to 20 minutes, until crisp but not browned. Remove from the oven and set aside in a small bowl.
  • While the pita chips are baking, place the tomatoes in a colander set over a bowl and sprinkle with salt. Let them sit for at least 20 minutes, tossing occasionally, to let the juices drain into the bowl.
  • Meanwhile, if frying, in a large, heavy Dutch oven over medium-high heat, add enough oil to come 3 inches up the sides and heat until it registers 350F on an instant read thermometer, or until a morsel of bread immediately rises to the surface and bubbles vigorously when dropped in. Line a large plate with paper towels and keep near the stove. Working in batches if necessary, fry the eggplant pieces until uniformly golden brown, 5 to 8 minutes. Use a slotted spoon to transfer eggplant to the towel-lined plate and sprinkle with salt.
  • Alternatively, if broiling eggplant, move the oven rack to the top position and set to Broil. Place the eggplant cubes on the baking sheet used for the pita chips and spray with olive oil. Toss to coat. Place the sheetpan in the oven and broil for 2 minutes, toss, and broil for another 2 minutes. Repeat until nicely browned on all sides. Every broiler is different, so don't walk away from your oven and check frequently until you reach a nice level of doneness.
  • To make the dressing, measure 2 Tbls of drained tomato juice into a small bowl. Add the lemon juice, tahini and a pinch of salt. Stir to combine.
  • Transfer the tomatoes to a serving bowl and add the eggplant cubes, scallions, chile, mint and pita chips. Drizzle with the dressing and toss to combine. Let the salad sit for 5 to 10 minutes to let the pita absorb the dressing, then serve.