ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Eggplant Salsa

Photo: John Autry
Hands-on time 24 mins
Total time 44 mins
Yield Serves 6 (serving size: 1/4 cup)
The perfect pairing to a bowl of sticky rice, this savory, garlicky paste gets toasty flavor from roasted eggplant and blackened garlic and peppers. In more traditional versions, you grill ingredients over charcoal for deeper flavor.

Ingredients

  • 2 medium Asian eggplants (about 14 ounces)
  • 8 garlic cloves, unpeeled
  • 3 fresh banana peppers
  • 3 medium shallots, unpeeled (about 4 ounces)
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 3 tablespoons fresh cilantro leaves, divided

Nutrition Information

  • calories 42
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 2.2 g
  • carbohydrate 10 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 235 mg
  • calcium 12 mg

How to Make It

  1. Preheat oven to 400°.

  2. Pierce the entire surface of eggplants with a fork, and place on a baking sheet. Bake at 400° for 22 minutes or until eggplants are very tender. Cool to room temperature.

  3. Heat a medium cast-iron skillet over medium-high heat. Add garlic, peppers, and shallots; cook for 15 minutes or until skins are blackened and shallots are tender, turning vegetables occasionally to blacken evenly. Cool 10 minutes.

  4. Halve eggplants lengthwise; scoop out pulp with a spoon. Discard skins; place eggplant pulp in a food processor. Peel shallots and garlic; discard skins. Add garlic pulp and shallots to eggplants. Stem and seed peppers; add to eggplant mixture. Add juice and fish sauce; pulse 10 times or until finely chopped. Stir in 2 tablespoons cilantro; sprinkle remaining cilantro over dish.