Eggplant Salsa
Author: Anita Edge
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Use this as either a side dish, a condiment, or a dip. It is full of wonderful flavor and is a healthy Paleo, gluten-free addition to the menu.
Ingredients
  • 3 tbsp olive oil
  • 2 peeled, stemmed, and diced medium eggplants (about 8 cups)
  • ½ cup chopped yellow onion
  • ½ cup chopped red onion
  • 6 minced garlic cloves
  • ½ cup diced medium green chiles
  • ½ tsp pepper
  • ½ tsp salt
  • optional: feta cheese, green onion, avocado or cilantro as garnish
Instructions
  1. Heat olive oil in a large pot over medium heat.
  2. Add eggplant, yellow and red onion, and garlic and cook about 10 minutes or until eggplant softens.
  3. Add remaining ingredients and cook until dark and thick, somewhat like chutney. Stir occasionally.
  4. Adjust salt and green chiles to desired taste and heat. Stir well and cook another 5 minutes.
  5. Garnish with feta cheese, green onions, or cilantro and serve with tortilla chips, bread, or by itself.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/salsa-recipes/eggplant-salsa/