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Eggplant Salsa

by Michele Pesula Kuegler | December 1st, 2009 | Appetizers, Recipes, Tapas Monday
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Eggplant SalsaWith my husband being a native of the Baltimore area, he is a fan of the Ravens.  However, living in New England, most of their games aren’t broadcast. So, when Baltimore was scheduled for the Monday night game a few weeks ago, I decided to make our tapas night work around this special occasion.

Although I honestly didn’t care whether Baltimore or Cleveland won (*gasp*), I decided to make a menu that was pro-Ravens.  As my cooking experience with crabs is limited, I thought that serving purple foods would be my best choice for a Baltimore-themed menu.  Eggplant salsa was a perfect fit.  Although the eggplant loses its purple hue when diced and cooked, my intent was noted.

This salsa had a wonderful consistency.  It was chunky and not too wet, making it a great dip to eat while watching tv.  We enjoyed this salsa on some homemade Flacco-seed chips (flaxseed lavash bread baked and cut into chips) and tortilla chips.

Eggplant Salsa


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Ingredients
  1. 2 small eggplants, sliced lengthwise
  2. 2 red peppers, seeded and quartered
  3. 1 red onion, peeled and quartered
  4. olive oil
  5. 1 clove garlic, minced
  6. 1/2 cup feta cheese, crumbled
  7. 1 tsp. oregano
  8. salt & pepper
Instructions
  1. Preheat grill or grill pan to a medium heat.
  2. Brush olive oil on eggplant slices and pepper and onion quarters.
  3. Place on grill, cooking until golden brown, about 4 minutes per side. Allow veggies to cool slightly.
  4. Preheat oven to 350.
  5. Dice eggplant, peppers, and onion into 1/2-inch cubes.
  6. Place in a 9-inch pie plate.  Add garlic, feta, and oregano. Mix well.
  7. Season with salt and pepper to taste.
  8. Bake for 10 minutes, or until salsa is warmed.
  9. Serve with tortilla or lavash chips.
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