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Roasted Eggplant Salsa

Roasted Eggplant Salsa

Summary

Yield	6
Source	The Associated Press
Prep Time	30 minutes
Diet genre	Low calorie
Recipes	Appetizers

Description

This roasted eggplant salsa is spiked with fresh ginger, jalapeno, soy sauce and sesame oil for a decidedly Asian flavor. Serve as a dip with rice crackers or toasted pita chips or use as a topping for grilled salmon or chicken.

Ingredients

1 large eggplant (about 1 pound), ends trimmed, cut into 1-inch cubes
1⁄4 c rice vinegar
2 T sesame oil
4 t soy sauce
1 T minced fresh ginger
1 T sugar
1 large red bell pepper, cored and diced
1 small red onion, diced
1 jalapeno pepper, seeded and finely chopped
salt and ground black pepper, to taste

Instructions

Heat the oven to 400 F. Coat a baking sheet with cooking spray.

Arrange the eggplant cubes on the prepared baking sheet and roast, stirring occasionally, for 20 minutes, or until lightly browned and completely tender. Cool slightly.

Meanwhile, in a large bowl, combine the vinegar, sesame oil, soy sauce, ginger and sugar. Stir to dissolve the sugar. Add the red pepper, onion, jalapeno and roasted eggplant. Toss to combine and season with salt and pepper.

Notes

Nutrition information per serving (values are rounded to the nearest whole number): 78 calories; 42 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 9 g carbohydrate; 2 g protein; 3 g fiber; 539 mg sodium.