Roasted Eggplant Salsa
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.
Recipe by Cooking Light November 2011
Credit: John Autry
42 calories; fat 0.1g; poly fat 0.1g; protein 2.2g; carbohydrates 10g; fiber 2.4g; iron 0.4mg; sodium 235mg; calcium 12mg.