Greek Eggplant Salsa -
Appetizers, Relishes, Jams and Jellies

Greek Eggplant Salsa

Italian long eggplantI planted some eggplant seeds on a whim this year. I had an empty container with nothing to put it in it and some seeds I had purchased for a fundraiser for my nephew a few years back. I wasn’t even sure the seeds were still viable. They were! And I have been enjoying a few of these Italian long eggplants a week. Mostly I chop them up and stir fry them with one of the fresh tomatoes and some herbs. But I wanted something a little different.

In my Well Filled Tortilla Cookbook I found this recipe for Greek Salsa. This is the first recipe I have made from the book that isn’t a tortilla. YUM! I am going to have to try more.

The only substitution I made was my skinny eggplants for a big globe eggplant. Mine cooked in about 15 minutes as opposed to 40 minutes for a big one. Greek Salsa (traditionally a Mexican dish) made with Italian eggplants – multiculturalism at its best. If you don’t have fresh herbs you can use about 1/4 of the amount of dried (or to personal taste)

I recommend putting it in the fridge to let the flavors set before serving. It was okay right after I made it, but I didn’t really care for it warm. After 30 minutes in the fridge – WOW!

So, if you happen to have an abundance of eggplant, or want to try something different from traditional tomato salsa, give this one a try.

Greek Eggplant Salsa

Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Condiment
From book The Well Filled Tortilla Cookbook
A mild-medium salsa using eggplant instead of tomatoes.


  • 1 Small eggplant (approximately 3/4 pound)
  • 1/4 Medium onion (finely chopped)
  • 1 or 2 clove garlic (finely chopped)
  • 1/2 serrano chili (stemmed, seeded and finely chopped)
  • 2 tablespoons fresh parsley (chopped)
  • 1/4 teaspoon fresh mint (chopped)
  • 1/2 teaspoon fresh oregano (chopped)
  • 1 1/2 teaspoon red wine vinegar
  • 1 teaspoon lemon juice
  • 1/4 cup olive oil
  • 1/8 teaspoon salt


Preheat oven to 450 degrees. Pierce eggplant with a sharp knife or fork, place on a baking sheet and roast for approximately 45-50 minutes until soft throughout. Let cool 10 minutes. Slit open and scoop out the pulp. Coarsely chop the pulp and put in a medium bowl.
Add remaining ingredients and stir until well blended. Serve immediately or refrigerate and use within a week. I recommend letting it sit in the fridge for at least 30 minutes before serving.

Cutting this short tonight because tomorrow is the first day of big boy school. That’s right, I am now the Mom of a Kindergartener.

Until next time, happy eating.

4 thoughts on “Greek Eggplant Salsa”

  1. Sounds yummy! I have the tomatoes! Enjoy the kick off to the school year for your kindergartener! How exciting! (You guys go back earlier than NYC, we go back after Labor Day).

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