Eggplant salsa

Yield: 1 servings

Measure Ingredient
1 medium Eggplant
1 tablespoon Water
1 Clove garlic; minced
2 tablespoons Balsamic vinegar
1 tablespoon Fresh lemon juice
¼ cup Freshly grated Parmesan cheese
1 tablespoon Chopped fresh parsley or cilantro
½ teaspoon Crushed pequin chile

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@...> on Jun 29, 1999, converted by MM_Buster v2.0l.

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