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.
Greek Eggplant Salsa
- 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.
Other salsa recipes:
Until next time, happy eating.