Roasting eggplant is a good way to maximize is flavor and richness. This salsa can be eaten as a dip or spread on sandwiches. From Organic Gardening.
Roasted Eggplant Salsa
- 2 eggplants
1/2 cup oil
2 garlic cloves
5-7 shishito peppers (spicy)
2 limes, zested and juiced
1/4 cup chopped cilantro
Extra virgin oil
Preheat oven to 425 degrees F. Use a fork to piece the skin of the eggplants in several places to allow stream to escape as they roast. Roast until tender and skin is firm, about 45 to 50 minutes. Let cool then remove skin and discard.
Meanwhile, in a small saucepan, combine oil, garlic, shallots, and peppers. Bring to a simmer over medium heat. Cook about 8 minutes until the skin blisters on the peppers and the garlic and shallots are roasted and tender. Remove from the oil and place in a food processor.
Add the eggplant to the processor as well and pulse just to combine. Add the lime peel and juice, cilantro and pulse to combine these.
Transfer to a bowl and season with salt and pepper. Drizzle with olive oil.