Eggplant Salsa

My 8-year old son created this while at "Farm-to-table" camp - one camper liked Eggplant, another liked Salsa, so they all got together to make this combination!

Yield: 7 servings ( Serving Size: 1/4 cup )
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  • 3 tablespoon(s) Extra-virgin Olive Olive
  • 2 shallots, small
  • 1 tablespoon(s) basil
  • 1 tablespoon(s) Dill
  • 2 green onions
  • 1 tablespoon(s) cilantro
  • 1 tablespoon(s) parsley
  • 2 eggplants, medium
  • 1 Red Pepper, small
  • 2 tomatoes, big


  1. 1. Mince Herbs
  2. 2. Cube all other vegetables
  3. 3. In a non-stick sauté pan, sauté Eggplant and Shallots in oil on high heat for 5 minutes or until light brown. Remove from heat
  4. 4. Mix browned vegetables, herbs, tomatoes, and Pepper in a bowl.
  5. 5. Season with salt and pepper to taste
  6. Serve with tortilla chips
August 2013

This recipe is a personal recipe added by sseliger and has not been tested or endorsed by MyRecipes.

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