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Eggplant Salsa

Written By Neerakar on Tuesday, December 21, 2010 | 2:42 PM

Its time for some eggplant salsa :). Its very easy to make and delicious to eat. Just follow the following recipe and I guarantee that you wouldn't be disappointed. Here's the recipe for my eggplant salsa.

Ingredients:
1) 2 riped eggplants
2) 4-5 cloves of garlic
3) 2 plum tomatoes
4) Cilantro Leaves
5) 1 Lemon Juice & Little Zest
6) 1 tbs of finely chopped ginger
7) Hint of Hot & Spicy Garlic Oil
8) 2 tbs of Mustard Oil
9) 1/2 tbs of Cumin Seeds
10) 1/2 tbs of Fenugreek Seeds
11) Half finely chopped red onions & half julienne
12) Salt & Pepper
13) 2 green Serrano Chillies julienne
14) 1 tea spoon of Turmeric Powder


Directions:
In an oven tray, place the eggplants sliced in half (lengthwise), garlic cloves and tomatoes. Make long vertical cuts into the eggplant. Don't cut it all the way. Drizzle some Spicy Garlic Oil and season it with salt and pepper. If you don't have Spicy garlic oil, take some Sriracha and mix it with olive oil. Preheat the oven to 350F and place the ingredients in the oven.
In a bowl, take chopped red onions, ginger and Cilantro. Zest half the lemon and squeeze the juice in the bowl. Season these ingredients with salt and pepper and let it sit for a bit. Since the onions are raw, what you are trying to do is give them a little flavor.
After 5 minutes take out the garlic and finely chop it. Also take the tomatoes out when you see the skin falling off the tomatoes. That indicates that the tomatoes are ready for the salsa. Remove the skin from the tomatoes and finely chop it. Put tomatoes & garlic into the bowl and mix it.
After another 5-8 minutes take the eggplants out and make sure its consistently cooked. The above picture is a pretty good depiction of how the eggplant looks when its ready for the salsa.
Use a spoon to scoop out the the eggplants. If you like, you can also add some skin of the eggplant. Add half of lemon juice and mix thoroughly. Add Salt & Pepper if required.
In a small sauce pan, heat some mustard oil. When the oil is heated add some fenugreek seeds and cumin seeds. After they turn dark, add the Serrano Chillies and sautee. Then add the julienne onions and sautee. Add 1 tea spoon of turmeric powder and let it rest.
Add the onion mixture into the bowl and mix it thoroughly. Your Eggplant Salsa is now ready to serve.
Bon Appetit 
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