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 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
- 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.
Sounds yummy! I have the tomatoes! Enjoy the kick off to the school year for your kindergartener! How exciting! (You guys go back earlier than NYC, we go back after Labor Day).
This sounds really good. I have never tried eggplant but with so many tantalizing recipes like yours floating around, maybe I should take the plunge and give it a try!!