LIVE

Eggplant Salsa

Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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
Advertisement

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.

    Advertisement

  • 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.
Advertisement
© Copyright 2021 myrecipes.com. All rights reserved. Printed from https://www.myrecipes.com 04/14/2021