Roasted Eggplant Salsa
Serve as a dip with rice crackers or toasted pita chips, or use as a topping for grilled salmon or chicken. The eggplant also can be skewered and grilled, making it a perfect choice for barbecue-friendly July Fourth celebrations. Start to finish: 30 minutes. Servings: 6
Ingredients
1 large eggplant (about 1 pound), ends trimmed, cut into 1-inch cubes
1/4 cup rice vinegar
2 tablespoons sesame oil
4 teaspoons soy sauce
1 tablespoon minced fresh ginger
1 tablespoon sugar
1 large red bell pepper, cored and diced
1 small red onion, diced
1 jalapeño pepper, seeded and finely chopped
Salt and ground black pepper, to taste
Directions
Heat the oven to 400 degrees. 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, jalapeño and roasted eggplant. Toss to combine and season with salt and pepper.
Per serving: 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.
