• 2 piece eggplants (2 lb. total)
• 3 tablespoon chopped fresh mint
• 2 tablespoon chopped green onion
• 2 tablespoon lemon juice
• 2 tablespoon extra-virgin olive oil
• 2 teaspoons minced seeded fresh jalapeño chile
• 1 teaspoons minced garlic
• 1 cup(s) diced firm-ripe tomatoes
• 1 cup(s) minced parsley
• 4 piece pita breads (6 in. wide), cut into triangles

1. Preheat oven to 500°. Pierce each eggplant in one place with a knife. Set in a rimmed pan and bake until very soft when pressed, 20 to 25 minutes. Slit eggplants open and let cool.
2. Scoop out flesh, finely chop, and put in a bowl; discard peels. Stir mint, green onion, lemon juice, olive oil, chile, and garlic into eggplant. Season with salt and pepper to taste. Spread mixture on a platter.

3. Scatter tomatoes and parsley over eggplant. Serve with pita bread.