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Eggplant makes surprising salsa
The Associated Press
Photo by Larry Crowe/AP
Roasted Eggplant Salsa, with an Asian flavor, can be used as a dip or a topping on salmon or chicken.
Roasted Eggplant Salsa
Start to finish: 30 minutes
Servings: 6
1 large eggplant (about 1 pound), ends trimmed, cut into 1-inch cubes
¼ cup rice vinegar
2 tablespoons sesame oil
4 teaspoons soy sauce
1 tablespoon minced fresh ginger
1 tablespoon sugar
1 large red bell pepper, cored and diced
1 small red onion, diced
1 jalapeño pepper, seeded and finely chopped
Salt and ground black pepper, to taste
Heat the oven to 400 F. Coat a baking sheet with cooking spray.
Arrange the eggplant cubes on the prepared baking sheet and roast, stirring occasionally, for 20 minutes, or until lightly browned and completely tender. Cool slightly.
Meanwhile, in a large bowl, combine the vinegar, sesame oil, soy sauce, ginger and sugar. Stir to dissolve the sugar. Add the red pepper, onion, jalapeño and roasted eggplant. Toss to combine and season with salt and pepper.
While the tomato variety has given ketchup a run as top condiment, there's no end to the combinations of vegetables, fruits and chiles that can make a great salsa.
Salsas can be cooked or uncooked, used as a topping, side dish or dip, and are a delicious, low-fat way to add lots of nutrients and fiber to your diet.
Combine rinsed, canned black, pinto and kidney beans with chopped red onion, chopped jalapeño, corn kernels, fresh lime juice and a dusting of chile powder to make a zesty three-bean salsa.
For a tropical fresh salsa, start with diced avocado and add diced mango, chopped red onion, chopped cilantro and a small amount of chopped habañero chile (go easy, they're hot); toss equal parts rice vinegar and lime juice. Serve with chips or as a topping for grilled fish or chicken.
Diced strawberries and nectarines make a refreshing fruit salsa when tossed with balsamic vinegar. Serve over vanilla frozen yogurt. To make a savory variation, add a few tablespoons of finely chopped shallot or red onion.
For a cooked salsa, try roasting seeded tomatoes, red peppers and garlic cloves until soft and well browned; coarsely chop and combine with fresh oregano, red wine vinegar and a few teaspoons of extra-virgin olive oil.
Grill yellow squash, zucchini, red bell pepper and slices of sweet onion until just tender. Chop the vegetables and toss with fresh thyme and a balsamic vinaigrette to make a grilled summer vegetable salsa.
This roasted eggplant salsa is spiked with fresh ginger, jalapeño, soy sauce and sesame oil for a decidedly Asian flavor.
Serve as a dip with rice crackers or toasted pita chips or use as a topping for grilled salmon or chicken.
The eggplant also can be skewered and grilled, making it a perfect choice for barbecue-friendly July Fourth celebrations.
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