Eggplant Salsa
Course
Sides
,
Snacks & Appetizers
Cuisine
American
,
Mediterranean
Cooking Method
Griddle
Food-Allergy
Dairy Free
,
Egg Free
,
Gluten Free
,
Nut & Tree Nut Free
,
Soy Free
Special Diet
Low Sugar
,
Vegan
,
Vegetarian
Food category
Dips, Chips & Condiments
Recipe Program
2015 – Cook Offs (Past)
Prep Time
10
min
Cook Time
10
min
Prep Time
10
min
Cook Time
10
min
Ingredients
2
cups
Eggplant
2
Plum Tomatoes
1
large
Shallot
1
bunch of
Scallions
1
large
Red Pepper
1
tbsp
Lime Juice
1
tbsp
Cilantro
1
tbsp
Basil
1
tbsp
Dill
Salt and Pepper
Instructions
Cut eggplant into 1/2 inch cubes. Salt just enough to sprinkle over all pieces. Put in a strainer for 20 minutes. Thoroughly wash. Dry. Set aside.
Cube tomatoes and pepper. Mince all herbs and shallots.
Heat an oiled pan to medium high heat. Brown eggplant and shallots.
Mix all the ingredients together with salt and pepper to taste.
Serve with Beanito chips. Enjoy.