Linda's Eggplant Salsa
- Number of Servings: 36
Ingredients
1 eggplant, cut into 1/2 inch rounds1 medium onion, cut into 3/4 inch rounds3 garlic cloves, roughly chopped1 teaspoon salt1/4 teaspoon red pepper flakes1/2 teaspoon pepper1/4 olive oil1/4 cup jarred red pepper, cut into 1/4 inch pieces1/4 cup kalamata olives, cut into eighths (can also use green olives or any that you like)1 Tablespoon balsamic binegar1 Tablespoon lemon juice
Preheat oven to 400 degrees to roast the vegetables.
Place egglplant, onions, garlic, oil, salt pepper and red pepper flakes into a bowl and toss. Transfer vegetables to a baking sheet and roast for 15-20 minutes until soft and golden. If possible, lie the eggplant pieces flat so it browns easier.
Turn vegetables over and continue to roast for 15-20 minutes longer.
Cool vegetables and cut into 1/2 inch pieces. Place vegetabes into a large bowl and add teh remaining ingredients. Toss to combine and refrigerate. Salsa will keep for at least 3 days covered tightly.
Use on toasted slices of french bread....or crackers.
Serving Size: makes 2 cups
Number of Servings: 36
Recipe submitted by SparkPeople user KATHY882.
Place egglplant, onions, garlic, oil, salt pepper and red pepper flakes into a bowl and toss. Transfer vegetables to a baking sheet and roast for 15-20 minutes until soft and golden. If possible, lie the eggplant pieces flat so it browns easier.
Turn vegetables over and continue to roast for 15-20 minutes longer.
Cool vegetables and cut into 1/2 inch pieces. Place vegetabes into a large bowl and add teh remaining ingredients. Toss to combine and refrigerate. Salsa will keep for at least 3 days covered tightly.
Use on toasted slices of french bread....or crackers.
Serving Size: makes 2 cups
Number of Servings: 36
Recipe submitted by SparkPeople user KATHY882.
Nutritional Info Amount Per Serving
- Calories: 21.6
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 68.5 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.5 g
- Protein: 0.2 g
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