Roasted Eggplant Salsa

1. 1

   Preheat oven to 400u00b0.

2. 2

   Pierce the entire surface of eggplants with a fork, and place on a baking sheet. Bake at 400u00b0 for 22 minutes or until eggplants are very tender. Cool to room temperature.

3. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.