Greek Eggplant Salsa is a Healthy and Unique Twist on the Classic

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

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Ingredients

 

• 1 Small eggplant (approximately ¾ pound)
• ¼ Medium onion (finely chopped)
• 1 or 2 clove garlic (finely chopped)
• ½ serrano chili (stemmed, seeded and finely chopped)
• 2 tablespoons fresh parsley (chopped)
• ¼ teaspoon fresh mint (chopped)
• ½ teaspoon fresh oregano (chopped)
• 1 ½ teaspoon red wine vinegar
• 1 teaspoon lemon juice
• ¼ cup olive oil
• ⅛ teaspoon salt

Instructions

 

• 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.

Notes

From book The Well Filled Tortilla Cookbook

Other salsa recipes:

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Until next time, happy eating.
~Audrey