10oztomatoes, cut into bite-sized piecesor halved if using cherry tomatoes
1/2tspfine sea salt or table saltplus more as needed
vegetable oil, for deep-fryingor olive oil cooking spray, if broiling
1medeggplant (about 12 oz)trimmed and diced into 1-inch cubes
3Tblsfresh lemon juice
2Tblstahini
2scallionsthinkly sliced
1green chile, such as jalapeno or anaheimthinly sliced
leaves from 3 sprigs of mintfinely 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.