Author Notes
Eggplant, grilled to perfection, drenched in a vibrant, fresh, and spicy summer tomato salsa. —Tasty Plan
Ingredients
- 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
- Grilled Eggplant
-
1
large purple eggplant
-
2-3 tablespoons
olive oil for cooking
-
1 teaspoon
sea salt
-
ground black pepper to taste
Directions
-
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. .
See what other Food52ers are saying.