Thai Eggplant Salsa
olive oil spray
Preheat the oven to 450F.
1 pound japanese (slender) eggplant, 1/4-inch dice
1/4 cup rice vinegar
2 teaspoons toasted sesame oil
1 tablespoon minced ginger
1 teaspoon minced garlic
1 tablespoon soy sauce
1 tablespoon sugar
2 small red bell peppers, seeded and diced
1 medium red onion, diced
1 jalapeno chile pepper (or to taste), seeded and minced
1/3 cup mint and/or cilantro leaves, chopped
salt and freshly ground pepper, to taste
Lightly mist a baking sheet with cooking oil. Spread the eggplant cubes evenly on the baking sheet. Roast until the eggplant is soft, about 10 to 15 minutes. Remove from the oven. Let cool.
Combine the vinegar, sesame oil, ginger, garlic, sauce, and sugar in a large bowl. Stir until the sugar is dissolved. Add the roasted eggplant, bell peppers, onion, jalapeño, and herb. Toss to combine. Season with salt and pepper. Let stand at room temperature for 30 minutes before serving.
Makes 6 servings.
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