Eggplant Salsa Recipe

Soon-to-be 3rd grader Aiden Moyer and his mom, Sarah Adams, picked the garden’s first eggplant, made a salsa and served it to Aiden’s summer camp class. The kids loved it. Dig in!

Created by AIden Moyer and Sarah Adams

Eggplant salsa, created by AIden Moyer and Sarah Adams.

Aiden & Sarah’s Eggplant Salsa

1 medium/ small eggplant
3-4 tomatoes
1/4 medium onion
4 cloves of garlic
a handful of cilantro (about an 1/8 of a whole bunch)
juice of 1/4 to 1/2 lime
salt to taste
serrano or jalapeno pepper (optional)

Instructions  Cut eggplant in half. Roast eggplant, tomatoes, garlic, onion (pepper if using) in a broiler or on a grill. (do not oil veggies) Brown on all sides turning occasionally (the darker the tomatoes are the darker the salsa will be. SA: I prefer this for flavor, but thought it might freak the kids out if it was more brown than red.) In a food processor, add eggplant, onion, garlic, ( pepper if using), and lime juice; puree until almost smooth (add one tomato if it is too dry and difficult to puree). Add tomatoes and cilantro; puree again leaving some texture to the tomatoes. Salt to taste.

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