Roasted Eggplant, Tomato & Mint Salsa Recipe

Name: Roasted Eggplant, Tomato & Mint Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, skin on, medium dice; 1/4 cup extra virgin olive oil; 1 teaspoon kosher salt; 1/4 cup extra virgin olive oil; 1 small red onion, medium dice; 1/2 each red & yellow bell pepper, medium dice; 4 medium garlic cloves, minced; 1/2 cup golden raisins or currants; 1 pound cherry tomatoes, quartered, or grape tomatoes, halved; 1 teaspoon Spanish smoked paprika; 1/2 teaspoon crushed New Mexico red chile (chile caribe) or red pepper flakes; 1 tablespoon good quality sherry vinegar; 1 tablespoon good quality balsamic vinegar; 1/2 cup mint leaves, chiffonade (cut into very thin ribbons); kosher salt, to taste; freshly milled black pepper, to taste; pita chips, to serve

Servings: persons

1 large eggplant, skin on, medium dice
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/4 cup extra virgin olive oil
1 small red onion, medium dice
1/2 each red & yellow bell pepper, medium dice
4 medium garlic cloves, minced
1/2 cup golden raisins or currants
1 pound cherry tomatoes, quartered, or grape tomatoes, halved
1 teaspoon Spanish smoked paprika
1/2 teaspoon crushed New Mexico red chile (chile caribe) or red pepper flakes
1 tablespoon good quality sherry vinegar
1 tablespoon good quality balsamic vinegar
1/2 cup mint leaves, chiffonade (cut into very thin ribbons)
kosher salt, to taste
freshly milled black pepper, to taste
pita chips, to serve

1
Preheat the oven to 450 degrees F.
2
On a rimmed sheet pan, toss the eggplant with 1/4 cup olive oil and 1 teaspoon salt. Spread the eggplant into one layer and put into the oven. Gently turn the eggplant with a spatula every so often. Roast until tender, about 20 or so minutes. Remove from oven and cool.
3
In the meantime, heat 1/4 cup olive oil in a saute' pan. Add the onions and bell peppers and cook until slightly caramelized. Add the minced garlic and raisins or currants and cook until fragrant. Remove from heat and set aside to cool.
4
In a mixing bowl, combine the onion mixture, roasted eggplant, tomatoes, smoked paprika, New Mexico chile, vinegars and mint. Gently toss to combine. Season with salt and pepper to taste.
5
Transfer to a serving bowl and serve at room temperature with pita chips.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large eggplant, skin on, medium dice, 1/4 cup extra virgin olive oil, 1 teaspoon kosher salt, 1/4 cup extra virgin olive oil, and more.

Yes, Roasted Eggplant, Tomato & Mint Salsa falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Eggplant, Tomato & Mint Salsa

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