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Author Notes: Eggplant, grilled to perfection, drenched in a vibrant, fresh, and spicy summer tomato salsa. —Tasty Plan
Summer Tomato Salsa
- 3 cups cherry or grape tomatoes, diced small
- 1 red bell pepper
- 1 1/2" pieces fresh ginger
- 2 jalapeños, stems removed, diced small
- 1/2 red onion, diced small
- 1 clove garlic
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 pinch sea salt
- 1 handful fresh cilantro, chopped
- 1 large purple eggplant
- 2-3 tablespoons olive oil for cooking
- 1 teaspoon sea salt
- ground black pepper to taste
- To make Summer Tomato Salsa, cut, mince, and dice all the vegetables into very small pieces. Alternatively, you could place peppers, onion, ginger, and garlic into food processor and pulse until well chopped, then transfer into bowl with quartered tomatoes for a faster preparation.
- Add olive oil, vinegar, and salt to vegetables. Stir and taste for seasoning, adjust as necessary. Let ingredients settle in the refrigerator for at least 1 hour before serving. When ready to use, add chopped cilantro and mix well.
- To grill eggplant, preheat grill to a high temperature for five minutes.
- Cut eggplant into ½” thick slices. Place slices on a flat surface and drizzle with olive oil. Using a brush, distribute oil, to evenly coat each slice with oil. Sprinkle with salt and fresh ground pepper.
- Place eggplant on grill and cook for 4 minutes on each side.
- To serve, scoop several tablespoons of Summer Tomato Salsa, and garnish with several cilantro leaves. Eat hot or at room temperature. .
- This recipe was entered in the contest for Your Best Grilled Vegetable Dish