Sunday, September 11, 2011

Eggplant and Tomato-Mint Salsa

This is an old favorite of mine from a 2005 issue of Cooking Light. It's not the most beautiful-looking dish, but it sure is tasty and worth the effort.

The Cooking Light instructions tell you to grill the eggplant; you get a smokier flavor from the eggplant using a grill. I've also roasted the eggplant in the oven and it turned out fine. I've included this method as an alternative in the directions.

Eggplant and Tomato-Mint Salsa
Yield: 4 servings (serving size: 1/2 cup)

  • 2 medium eggplants (about 1 1/2 pounds)
  • Cooking spray
  • 1 1/2 cups chopped seeded tomato
  • 1/4 cup chopped fresh mint
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
1. Cut each eggplant in half lengthwise. Lightly score cut sides of eggplant.
2. Place eggplant, cut sides down, on grill rack coated with cooking spray. Grill 20 minutes or until very tender, turning occasionally. Alternatively, place eggplant, cut sides down, on a baking sheet. Bake in a 425°F oven for about 45 minutes or until very tender.
3. Scoop pulp from eggplant halves and place in a sieve over a bowl. Discard peels. Let pulp stand 1 hour or until cool and thoroughly drained. Discard liquid.
4. Coarsely mash pulp, and place in a small bowl. Stir in tomato and remaining ingredients. Serve at room temperature, stirring just before serving.

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