GRILLED EGGPLANT & GREEN ONION SALAD

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES

1 small eggplant, cut in 1/2-inch thick slices

4 green onions

2 pita breads

3 tbsp olive oil

2 tsp za’atar

2 cups chopped romaine lettuce 2 cups torn red leaf lettuce

3 mini cucumbers, sliced

1 1/2 cups grape tomatoes, halved

Middle Eastern-style Dressing

(recipe, this page) salt and pepper

1/4 cup chopped fresh mint

1/4 cup chopped fresh flat-leaf parsley

Preheat barbecue to mediumhigh heat (about 375°F); grease grill. Brush eggplant, green onions and pita breads with oil; sprinkle eggplant and pitas with za’atar on each side. Place eggplant on grill and cook, turning halfway through grilling time, about 4 minutes. Add green onions and pitas; continue grilling for 1 to 2 minutes each side, or until marked. Remove eggplant, green onions and pitas from grill. Cut eggplant and green onions into bite-size pieces and break pitas into pieces.

In large bowl, add lettuce, cucumbers, tomatoes, eggplant, green onions and pita pieces. Drizzle with half of the dressing; toss gently. Season with salt and pepper. Sprinkle with mint and parsley; serve with remaining dressing.

Middle Eastern-style Dress

ing In jar with tight-fitting lid, shake together 1/3 cup olive oil, 3 tbsp pomegranate molasses, 1 tbsp cider vinegar, 2 tsp each Dijon mustard and maple syrup, and 1/2 tsp sumac. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Makes about 2/3 cup.

PER SERVING about 415 cal, 8 g pro, 25 g total fat (3 g sat. fat), 40 g carb (6 g dietary fibre, 8 g sugar), 0 mg chol, 350 mg sodium, 2.9 mg iron.