Sesame Eggplant Salsa: made with roasted eggplant and fresh tomatoes
Ingredients
2 1¼# eggplants (medium sized)
¾ cup of minced scallions, plus some for garnish
2½ tbsp fresh ginger, minced
2 tbsp garlic, chopped
1 tbsp sesame seeds
1 tsp chili garlic paste
2 tbsp tamari, or gluten free soy sauce
1 tbsp rice vinegar
2 tsp fresh lemon juice
1-1½ cups chopped tomato (if your tomatoes are watery, use 1 cup)
½ cup basil, chiffonade/ribbon cut (if you don't have basil, you can up the parsley)
¼ cup chopped fresh parsley
*optional-1 tsp sesame oil
Instructions
Preheat oven to 425. Place eggplant on a baking sheet and pierce in several locations with a knife. Roast for about an hour, or until skins start to shrivel and change shape
Cut the eggplant open lengthwise and scoop out the inside flesh. Set into a colander and let drain for about 30 minutes.
Transfer eggplant to food processor and puree until smooth
Saute scallions, sesame seeds, ginger, garlic, chili sauce, and soy sauce, until scallions have softened slightly
Stir in vinegar, lemon juice, and eggplant, and cook for about 2 minutes
Remove from heat and stir in tomatoes, parsley, and basil. Season with salt/pepper to taste. If desired, can drizzle 1 tsp sesame oil
Garnish with additional scallions and fresh parsley and serve with crackers as a dip or on top of rice as a meal.
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/appetizers/sesame-eggplant-salsa/