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Roasted Eggplant Salsa

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Roasted Eggplant Salsa

Roasted Eggplant Salsa

Roasted Eggplant Sals From preparation to the plate, this recipe takes roughly 44 minutes.

Instructions

1
Preheat oven to 40
Equipment you will use
OvenOven
2
Pierce the entire surface of eggplants with a fork, and place on a baking sheet.
Ingredients you will need
EggplantEggplant
Equipment you will use
Baking SheetBaking Sheet
3
Bake at 400 for 22 minutes or until eggplants are very tender. Cool to room temperature.
Ingredients you will need
EggplantEggplant
Equipment you will use
OvenOven
4
Heat a medium cast-iron skillet over medium-high heat.
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Frying PanFrying Pan
5
Add garlic, peppers, and shallots; cook for 15 minutes or until skins are blackened and shallots are tender, turning vegetables occasionally to blacken evenly. Cool 10 minutes.
Ingredients you will need
VegetableVegetable
ShallotShallot
PeppersPeppers
GarlicGarlic
6
Halve eggplants lengthwise; scoop out pulp with a spoon. Discard skins; place eggplant pulp in a food processor. Peel shallots and garlic; discard skins.
Ingredients you will need
EggplantEggplant
ShallotShallot
GarlicGarlic
Equipment you will use
Food ProcessorFood Processor
7
Add garlic pulp and shallots to eggplants. Stem and seed peppers; add to eggplant mixture.
Ingredients you will need
EggplantEggplant
ShallotShallot
PeppersPeppers
GarlicGarlic
8
Add juice and fish sauce; pulse 10 times or until finely chopped. Stir in 2 tablespoons cilantro; sprinkle remaining cilantro over dish.
Ingredients you will need
Fish SauceFish Sauce
CilantroCilantro
JuiceJuice
DifficultyHard
Ready In44 m.
Servings6
Health Score8
Dairy FreeGluten Free
CuisinesMexican
DietsGluten FreeDairy FreePaleolithicPrimalPescatarian
Dish TypesSide Dish
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