Roasted Eggplant Salsa
Eggplant is actually a fruit, not a vegetable, and belongs to the nightshade family.
This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 2 medium-sized Eggplant
- 2 medium-sized Tomatoes
- 1 small Red onion
- 2 minced Garlic cloves
- 1 juiced Lime
- 1/4 cup chopped Fresh cilantro
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise and place them on a baking sheet.
- Drizzle olive oil over the eggplants and season with salt and black pepper.
- Roast the eggplants in the preheated oven for about 20-25 minutes, or until the flesh is soft and golden brown.
- While the eggplants are roasting, dice the tomatoes and finely chop the red onion and fresh cilantro.
- Once the eggplants are done, allow them to cool slightly. Scoop out the flesh and chop it into small pieces.
- In a bowl, combine the chopped eggplant, tomatoes, red onion, minced garlic, lime juice, and fresh cilantro.
- Season with additional salt and pepper if desired.
- Let the salsa sit for about 5 minutes to allow the flavors to meld together.
- Serve the roasted eggplant salsa with tortilla chips or as a topping for grilled meats or tacos.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 80kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 6g2%
- Sugars 4g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.