Sesame-Eggplant Salsa Recipe

Name: Sesame-Eggplant Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1- to 1 1/4-pound) eggplants; 1 tablespoon vegetable oil or peanut oil; 3/4 cup (packed) plus 1 tablespoon minced green onions; 2 1/2 tablespoons minced peeled fresh ginger; 4 garlic cloves, minced; 1 teaspoon chili-garlic sauce*; 3 tablespoons (packed) golden brown sugar; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 2 teaspoons fresh lemon juice; 2 large plum tomatoes, seeded, chopped; 3/4 cup (packed) plus 1 tablespoon finely chopped fresh cilantro; 1 1/2 teaspoons oriental sesame oil; Parmesan Pita Crisps; *Available at Asian markets and in the Asian foods section of many supermarkets.

Servings: persons

2 (1- to 1 1/4-pound) eggplants
1 tablespoon vegetable oil or peanut oil
3/4 cup (packed) plus 1 tablespoon minced green onions
2 1/2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 teaspoon chili-garlic sauce*
3 tablespoons (packed) golden brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons fresh lemon juice
2 large plum tomatoes, seeded, chopped
3/4 cup (packed) plus 1 tablespoon finely chopped fresh cilantro
1 1/2 teaspoons oriental sesame oil
Parmesan Pita Crisps
*Available at Asian markets and in the Asian foods section of many supermarkets.

1
Preheat oven to 425F.
2
Pierce eggplants all over with fork.
3
Place on baking sheet.
4
Roast in oven until eggplants are very soft and deflated, turning once, about 1 hour.
5
Cool slightly.
6
Cut eggplants in half; scrape flesh into strainer set over large bowl (do not allow bottom of strainer to touch bowl).
7
Let eggplant drain 30 minutes.
8
Transfer eggplant to processor.
9
Using on/off turns, process until almost smooth.
10
Heat vegetable oil in heavy large skillet over medium-high heat.
11
Add 3/4 cup green onions, ginger, garlic and chili-garlic sauce; saute just until onions soften, about 45 seconds.
12
Stir in brown sugar, soy sauce, vinegar and lemon juice.
13
Bring to simmer, stirring constantly.
14
Mix in eggplant puree and cook until heated through, about 2 minutes.
15
Remove from heat.
16
Stir in tomatoes, 3/4 cup cilantro and sesame oil.
17
Cool to room temperature.
18
Season with salt and pepper.
19
Transfer to medium bowl.
20
(Can be prepared 1 day ahead.
21
Cover and refrigerate.
22
Bring to room temperature before serving.)
23
Garnish eggplant salsa with 1 tablespoon each green onions and cilantro.
24
Serve with Parmesan Pita Crisps.

306

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 15 ingredients. The key ingredients include: 2 (1- to 1 1/4-pound) eggplants, 1 tablespoon vegetable oil or peanut oil, 3/4 cup (packed) plus 1 tablespoon minced green onions, 2 1/2 tablespoons minced peeled fresh ginger, and more.

Yes, Sesame-Eggplant 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.

Sesame-Eggplant Salsa

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