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!
Aiden & Sarah’s Eggplant Salsa
1 medium/ small eggplant
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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