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.
- 6 large cloves garlic, unpeeled
- 4 whole shallots, unpeeled
- 3 Asian eggplants (about 1 pound total), left whole, or one 1-pound eggplant, halved
- 1-2 fresh bird chiles (see Tips) or cayenne chiles, minced
- 2 tablespoons fish sauce (see Tips)
- 1/4 cup fresh cilantro leaves or chopped fresh mint
- Preheat grill to medium or preheat broiler to high.
- 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.
- 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.
- Transfer the mixture to a bowl; stir in minced chile and fish sauce. Serve warm or at room temperature, topped with cilantro (or mint).
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
- Tip: Look for fiery hot Thai “bird” chiles or fresh cayenne chiles in well-stocked supermarkets or Asian markets. If you can’t find them, serrano or jalapeño chiles can be used as a substitute.
- Tip: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
Per 1/4-cup serving: 30 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 301 mg sodium; 178 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable
More From EatingWell
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Celebrate the season with EatingWell's best recipes from the...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
Eating meatless at least once a week has a host of health...
If you're looking for an easy, healthy meal idea for dinner...
These healthy vegan recipes take you on a virtual trip around...
- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- July 4th
- Type of Dish
- May/June 2013
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)