Sesame-Eggplant Salsa

Name: Sesame-Eggplant Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon chili-garlic sauce; 177 milliliters 3/4 cup (packed) plus 1 tablespoon finely chopped fresh cilantro; 907 grams eggplants; 3 Tbsps minced peeled fresh ginger; 4 garlic cloves, minced; 3 Tbsps (packed) golden brown sugar; 177 milliliters 3/4 cup (packed) plus 1 tablespoon minced green onions; 2 teaspoons fresh lemon juice; 2 teaspoons oriental sesame oil; 1 Tbsp vegetable oil or peanut oil; 4 servings Parmesan Pita Crisps; 2 larges plum tomatoes, seeded, chopped; 1 Tbsp rice vinegar; 2 Tbsps soy sauce

The recipe Sesame-Eggplant Salsa could satisfy your Mexican craving in roughly 45 minutes. For $1.89 per serving, you get a hor d'oeuvre that serves 4. Watching your figure? This vegan recipe has 317 calories, 9g of protein, and 6g of fat per serving. A mixture of parmesan pita crisps, plus 1 tablespoon green onions, eggplants, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat oven to 425°F. Pierce eggplants all over with fork.

Ingredients you will need

Eggplant

Equipment you will use

Oven

Place on baking sheet. Roast in oven until eggplants are very soft and deflated, turning once, about 1 hour. Cool slightly.

Ingredients you will need

Eggplant

Equipment you will use

Baking Sheet

Oven

Cut eggplants in half; scrape flesh into strainer set over large bowl (do not allow bottom of strainer to touch bowl).

Ingredients you will need

Eggplant

Equipment you will use

Sieve

Bowl

Let eggplant drain 30 minutes.

Ingredients you will need

Eggplant

Transfer eggplant to processor. Using on/off turns, process until almost smooth.

Ingredients you will need

Eggplant

Heat vegetable oil in heavy large skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add 3/4 cup green onions, ginger, garlic and chili-garlic sauce; sauté just until onions soften, about 45 seconds. Stir in brown sugar, soy sauce, vinegar and lemon juice. Bring to simmer, stirring constantly.

Ingredients you will need

Chili Garlic Sauce

Green Onions

Brown Sugar

Lemon Juice

Soy Sauce

Vinegar

Garlic

Ginger

Onion

Mix in eggplant puree and cook until heated through, about 2 minutes.

Ingredients you will need

Eggplant

Remove from heat. Stir in tomatoes, 3/4 cup cilantro and sesame oil. Cool to room temperature. Season with salt and pepper.

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Salt And Pepper

Sesame Oil

Cilantro

Tomato

Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

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Bowl

Garnish eggplant salsa with 1 tablespoon each green onions and cilantro.

Ingredients you will need

Green Onions

Cilantro

Eggplant

Salsa

Serve with Parmesan Pita Crisps.

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Parmesan

Chips

Pita

Equipment

Ingredients

Servings:

1teaspoon

chili-garlic sauce 177milliliters

3/4 cup (packed) plus 1 tablespoon finely chopped fresh cilantro 907grams

eggplants 3Tbsps

minced peeled fresh ginger 4

garlic cloves, minced 3Tbsps

(packed) golden brown sugar 177milliliters

3/4 cup (packed) plus 1 tablespoon minced green onions 2teaspoons

fresh lemon juice 2teaspoons

oriental sesame oil 1Tbsp

vegetable oil or peanut oil 4servings

Parmesan Pita Crisps 2larges

plum tomatoes, seeded, chopped 1Tbsp

rice vinegar 2Tbsps

soy sauce

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Lemelson Meyer Vineyard Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 47 dollars.