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Roasted Eggplant Salsa

Yields14 Servings

 Ingredients:
 
 4 tablespoon extra virgin olive oil (split in recipe)
 1 cup red onion, diced
 2 tablespoons fresh garlic, finely chopped (split in recipe)
 1½ teaspoon salt (split in recipe)
 ¼ teaspoon fresh ground black pepper
 4 cups medium eggplant, diced
 4 pounds tomatoes, seeded, cut into small dice
 2 teaspoons smoked paprika
 ¼ cup red wine vinegar
 ½ cup mint, parsley or cilantro, chopped (optional)
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Directions:

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1.Wash hands with soap and warm water. Wash produce well and chop as directed.

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2.Preheat oven to 450°F.

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3.In a medium sauté pan, add 1 tablespoon olive oil and sauté onions on medium heat until soft and slightly golden (about 5 to 8 minutes).

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4.Add 1 tablespoon finely chopped garlic and cook for 2 minutes, until fragrant. Season with ¼teaspoon salt and pepper. Set aside.

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5.In a bowl, turn eggplant with 2 tablespoons olive oil, remaining 1 tablespoon garlic, and ½ teaspoon salt.

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6.Spread onto a baking sheet in a single layer and place in oven. For easy clean up, consider using tin foil or parchment paper on the baking sheet.

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7.After 10 minutes, toss eggplant and return to the oven. Roast until eggplant is tender and browning, about 15 minutes.

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8.In a large bowl, combine the onions, eggplant, tomatoes, paprika, red wine vinegar, and mint, parsley or cilantro (if using).

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9.Add salt and pepper, to taste. Serve with naan bread or chips.

Nutrition Facts

14 servings

Serving size

16

Amount per serving
Calories63
% Daily Value *
Total Fat 35g45%

Saturated Fat 05g25%
Cholesterol 0mg
Sodium 225mg10%
Total Carbohydrate 7g3%

Dietary Fiber 2g8%
Total Sugars 4g
Protein 1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.