Roasted Eggplant Salsa Recipe

by Brenda Langton, Tastemaker in Residence


This is a great salsa with chips or added to your favorite quesadilla. It's also a delicious topping for broiled fish.

2 medium size eggplant, roasted
1 red bell pepper, roasted
1 green bell pepper, roasted
1 bunch green onions, sliced
1 large tomato, sliced small
3 large garlic cloves, minced
juice of one medium lemon
juice of one small lime
1/3 cup olive oil
2 Tbsp cilantro, chopped
salt to taste
jalapeño optional

  1. Roast eggplant on top of stove over flame or in oven. Slice in half to cool.
  2. Scrape meat out and chop.
  3. Roast peppers in oven or on top of stove like the eggplant.
  4. Peel the peppers, use cool running water if roasted on top of stove.
  5. Dice peppers.
  6. In a bowl mix all ingredients together. Add salt and lemon juice if needed.

Makes 6 -8 Servings.