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.

Micol Negrin
Recipe by Cooking Light

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Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Nutrition Facts

61 calories; calories from fat 25%; fat 1.7g; saturated fat 0.3g; mono fat 1g; poly fat 0.3g; protein 2.1g; carbohydrates 11.9g; fiber 1g; cholesterolmg; iron 0.8mg; sodium 305mg; calcium 22mg.