Roasted Eggplant, Tomato & Mint Salsa

By • August 22, 2010 • 4 Comments

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Author Notes: I'd only ever experienced eggplant parmesan Mom used to make every Friday night when growing up. So, I learned to love eggplant while living in the Middle East where you can find every imaginable preparation for this lovely night shade vegetable.

Serve this with salty pita chips, slathered on a lamb sandwich, or as a side to chicken or lamb.
epicureanodyssey

Makes about 4 cups

  • 1 large eggplant, skin on, medium dice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil
  • 1 small red onion, medium dice
  • 1/2 each red & yellow bell pepper, medium dice
  • 4 medium garlic cloves, minced
  • 1/2 cup golden raisins or currants
  • 1 pound cherry tomatoes, quartered, or grape tomatoes, halved
  • 1 teaspoon Spanish smoked paprika
  • 1/2 teaspoon crushed New Mexico red chile (chile caribe) or red pepper flakes
  • 1 tablespoon good quality sherry vinegar
  • 1 tablespoon good quality balsamic vinegar
  • 1/2 cup mint leaves, chiffonade (cut into very thin ribbons)
  • kosher salt, to taste
  • freshly milled black pepper, to taste
  • pita chips, to serve
  1. Preheat the oven to 450 degrees F.
  2. On a rimmed sheet pan, toss the eggplant with 1/4 cup olive oil and 1 teaspoon salt. Spread the eggplant into one layer and put into the oven. Gently turn the eggplant with a spatula every so often. Roast until tender, about 20 or so minutes. Remove from oven and cool.
  3. In the meantime, heat 1/4 cup olive oil in a saute' pan. Add the onions and bell peppers and cook until slightly caramelized. Add the minced garlic and raisins or currants and cook until fragrant. Remove from heat and set aside to cool.
  4. In a mixing bowl, combine the onion mixture, roasted eggplant, tomatoes, smoked paprika, New Mexico chile, vinegars and mint. Gently toss to combine. Season with salt and pepper to taste.
  5. Transfer to a serving bowl and serve at room temperature with pita chips.
Jump to Comments (4)

Tags: serves a crowd, travels well, Vegetarian

Comments (4) Questions (0)

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Chef_emily

over 3 years ago epicureanodyssey

Wish I were there to share:-)!!

Image003

over 3 years ago Homemadecornbread

My garden is overflowing with eggplant, tomatoes and mint. I made this recipe and it was so good! It got even better the 2nd day. The raisins added just the right amount of sweetness and the mint gave it a wonderfully herbaceous flavor, not at all overpowering. Making again for a party this weekend. Love it. Thanks you!

Chef_emily

about 4 years ago epicureanodyssey

Thanks! And, no, it is not my artwork...great, though, huh!!

Stringio

about 4 years ago testkitchenette

Sounds delicious...is that your lovely artwork?