June 9, 2012

Eggplant avocado salsa

I love salsas. The other time I visited the market I bought some ripe avocados. In my fridge, one eggplant was sitting for some time. I had initially planned to roast it. However, after getting the avocado, I decided to make a salsa adding the roasted eggplant in it. Not a big fan of raw onion and garlic, I decided to fry them a little. It was fresh and vibrant. The saltiness of the roasted eggplants well complemented the buttery avocados, and the hint of tart from tomato was just perfect to cut through the richness of other flavors.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 2)

1 medium sized eggplant
1 large tomato
1 avocado
2-3 cloves garlic
1 onion
1/3cup chopped parsley
Juice of ½ lemon
1 dried red chili
2 Serrano chilies
1tbsp sugar


1.      Smear the whole eggplant with 1sp oil and put it on a heated pan. Roast it uniformly on slow heat turning it occasionally.
2.      Dice the avocado and tomato.
3.      Finely chop the onion and garlic. Heat 1sp of oil and fry the onion garlic until golden.
4.      Finely slice the Serrano chilies and crush the dried red chili.
5.      When the eggplant is roasted, let it sit for 30 minutes. Peel away the burnt skin and chop the eggplant roughly into cubes.
6.      In a bowl, add together roasted eggplant and all other ingredients. Season well. Mix everything with a gentle hand.
7.      Refrigerate it for an hour before serving. 

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