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Eggplant and Tomato-Mint Salsa

Becky Luigart-Stayner
Yield 4 servings (serving size: 1/2 cup)
Allow grilled eggplant pulp to stand one hour to drain excess liquid. Otherwise the salsa will be watery. Serve salsa with crusty bread, sturdy crackers, or alongside fish or chicken.

Ingredients

  • 2 medium eggplants (about 1 1/2 pounds)
  • Cooking spray
  • 1 1/2 cups chopped seeded tomato
  • 1/4 cup chopped fresh mint
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Nutrition Information

  • calories 61
  • caloriesfromfat 25 %
  • fat 1.7 g
  • satfat 0.3 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 2.1 g
  • carbohydrate 11.9 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 305 mg
  • calcium 22 mg

How to Make It

  1. Prepare grill.

  2. Cut each eggplant in half lengthwise. Lightly score cut sides of eggplant. Place eggplant, cut sides down, on grill rack coated with cooking spray. Grill 20 minutes or until very tender, turning occasionally. Scoop pulp from eggplant halves, and place in a sieve over a bowl. Discard peels. Let pulp stand 1 hour or until cool and thoroughly drained. Discard liquid. Coarsely mash pulp, and place in a small bowl. Stir in tomato and remaining ingredients. Serve at room temperature, stirring just before serving.