Free Recipe Eggplant Salsa
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Eggplant Salsa Recipe
1 md Eggplant
1 tb Water
1 Clove garlic; minced
2 tb Balsamic vinegar
1 tb Fresh lemon juice
1/4 c Freshly grated Parmesan
-cheese
1 tb Chopped fresh parsley or
-cilantro
1/2 ts Crushed pequin chile
Eggplant Salsa Preparation
Cut the stem off the eggplant, cut in half, then place cut side down on a microwave-safe plate with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 5 minutes or until tender. Let cool, then peel and dice the eggplant. Place in a bowl with the rest of the ingredients, mix well, and refrigerate for I hour before serving. Note: If you do not have a microwave, you can prick several holes in the eggplant with the tines of a fork and bake in a 350-degree oven for 30 minutes. Let cool, then peel and chop. Yield: Approx. 2 cups SERVING SUGGESTIONS: Serve with blue corn tortilla chips or crackers. Or use as a side dish for baked rack of lamb, or serve with hummus, falafel, and tabbouleh for a vegetarian buffet. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by Christopher E. Eaves <cea260@airmail.net> on Jun 29, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Eggplant Salsa?
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