Looking for a unique salsa to serve at your next fiesta? Or maybe a new way to prepare eggplant? Try this amazing Greek Eggplant Salsa for a deliciously healthy fusion of Greek and Mexican flavors.
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.
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.
Ready for something a little different and a lot delicious? Try this Eggplant Salsa! #recipe #healthyClick To Tweet
Unique salsa using eggplants 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.
From book The Well Filled Tortilla Cookbook
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.