Salad
eggplant whole cooked, chopped
pita toasted
pine nuts toasted
white beans cooked
cherry tomatoes halved
olive oil
lemon juice
lots of black pepper
Cook whole, unpeeled eggplant in a dry, hot skillet or on a grill, turning occasionally, until completely collapsed and soft.
Chop and toss with toasted pita, toasted pine nuts, cooked white beans and halved cherry tomatoes.
Dress with olive oil, lemon juice and lots of black pepper.