UA Cooperative Extension - Nutrition Network

Tomato Eggplant Salsa

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May 31, 2016

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Yields: 16 servings

Ingredients

1 cup red onion, diced

1 count large eggplant

6 count Roma tomatoes

3 tbsp Extra Virgin Olive Oil

4 tbsp Garlic, finely chopped

1 tsp Salt

1/2 tsp Fresh ground black pepper

2 tsp Smoked paprika

1/4 cup Red wine vinegar

1/2 cup Parsley or Cilantro, chopped

Directions

Wash hands with soap and warm water. Wash produce well.

Preheat oven to 450 F

Toss eggplant with onions, olive oil, garlic, and salt.

Spread onto a baking sheet in a single layer and place in oven.

Roast until tender, about 20 minutes, occasionally turning the mixture with a spatula.

In a large bowl, combine the eggplant, onions, tomatoes, pepper, vinegar, and parsley or mint.

Add salt and pepper to taste. Service with pita bread or chips.

USDA is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

Persons with a disability may request a reasonable accommodation, such as a sign language interpreter, by contacting The University of Arizona Disability Resource Center at 520-621-3268 or drc-info@email.arizona.edu. To request an ASL interpreter, visit http://drc.arizona.edu/about/request-interpreter. Requests should be made as early as possible to allow time to arrange the accommodation.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401.

This institution is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

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Nutrition Facts

Serving Size1/4 cup
Calories70
Sodium230mg
Iron0mg
Cholesterol0mg
Total Fat4g
Saturated Fat.5g
Folate27mcg
Calcium21mg
Percent calories from fat47%
Total Carbohydrates8g
Dietary Fiber3g