Eggplant Salsa

1 Ratings
  • 5 1
  • 4 0
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Fresh from Amelia Ceja's early-fall garden in the wine country of Napa Valley, California, eggplant with its skin on turns into a colorful, multitextured tostadita topping--great with sliced fresh radishes and crumbled queso fresco cheese.

By Amelia Ceja, Napa Valley, California
This Story Originally Appeared On sunset.com

Gallery

Credit: Erin Kunkel; Styling: Nissa Quanstrom

Recipe Summary

total:
1 hr
Yield:
Makes 3 cups (serving size: 1/4 cup)
Nutrition Info
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Ingredients

Directions

  • Heat oil in a large frying pan over medium heat. Add eggplant, onions, and garlic. Cook, stirring occasionally, until eggplant starts to soften, about 10 minutes.

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  • Add remaining ingredients, cover, and cook, stirring occasionally, until mixture is dark and thick like chutney, about 30 minutes.

  • Make ahead: Up to one day; let cool, then chill airtight.

  • Wine pairing: Ceja 2008 Pinot Noir. The earthy berry fruit in the wine makes the sweetness of the fresh eggplant pop; a hint of sassafras doubles the effect.

Nutrition Facts

Per Serving:
60 calories; calories from fat 53%; protein 1.2g; fat 3.6g; saturated fat 0.5g; carbohydrates 7g; fiber 3.4g; sodium 201mg.
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