Eggplant Salsa, when you want something different than traditional tomato based salsa try this Greek influenced version.

Greek Eggplant Salsa

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


  1. 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. 

  2. Let cool 10 minutes. Slit open and scoop out the pulp. Coarsely chop the pulp and put in a medium bowl.

  3. 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.

Recipe Notes

From book The Well Filled Tortilla Cookbook