Eggplant Salsa

I can’t say eggplant is the prettiest vegetable in the world, but this dish is full of flavor. Add some garnishes to make it especially interesting. This is good on tortilla chips, sourdough baguettes or just by itself.

I made this with a medium green chile, Big Jim, which I thought was ideal. I would use more chiles if you are using mild and less if you are using hot. Just adjust in the last 5 minutes of cooking to your desired heat level.

Eggplant Salsa

 

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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.

Author: Anita Edge

Recipe type: Appetizer

Serves: 6

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.

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