I 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.
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.