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20 minute dinner recipes

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Grilled Eggplant Salsa


From EatingWell:  May/June 2013

In this eggplant salsa recipe, eggplants, shallots and garlic are grilled, then mashed together and seasoned with minced chile and fish sauce.

2 cups | Active Time: 30 minutes | Total Time: 40 minutes



  1. Preheat grill to medium or preheat broiler to high.
  2. If grilling, skewer garlic. Place the garlic, whole shallots and eggplants on the grill rack. Grill, turning as necessary to expose all sides to the heat, until very soft: about 6 minutes for the garlic, 8 to 10 minutes for the shallots and about 12 minutes for the eggplant. If broiling, place garlic, shallots and eggplants on a lightly oiled baking sheet and broil about 4 inches from the heat; leaving the oven door ajar. Broil, turning a few times, until well softened, 8 to 10 minutes.
  3. Set aside until cool enough to handle, about 10 minutes. Peel the garlic and shallots and place in a food processor. Pulse several times to chop, but leave it chunky. Scrape the eggplant flesh from the skin into the food processor. Pulse several more times to combine.
  4. Transfer the mixture to a bowl; stir in minced chile and fish sauce. Serve warm or at room temperature, topped with cilantro (or mint).


Per 1/4-cup serving : 30 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 6 g Carbohydrates; 1 g Protein; 2 g Fiber; 301 mg Sodium; 178 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable

Tips & Notes