Grilled Eggplant Salsa

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Grilled Eggplant Salsa
In this eggplant salsa recipe, eggplants, shallots and garlic are grilled, then mashed together and seasoned with minced chile and fish sauce.
Naomi Duguid
total:
40 mins
Servings:
8
Grilled Eggplant Salsa

Ingredients

Directions

  • Preheat grill to medium or preheat broiler to high.

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  • 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

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Tips

Tips: 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.

Tips

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.

Nutrition Facts

Serving Size:
1/4 cup
Per Serving:
30 calories; protein 1.5g; carbohydrates 6.6g; dietary fiber 1.7g; sugars 2.3g; fat 0.1g; vitamin a iu 173.1IU; vitamin c 3.2mg; folate 16.4mcg; calcium 13.3mg; iron 0.3mg; magnesium 10.9mg; potassium 177.2mg; sodium 300.5mg.
Exchanges:

1 vegetable
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/21/2022
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