DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

ROASTED EGGPLANT SALSA

Ingredients

1 large eggplant

1 red bell pepper

1 onion, minced

2 garlic cloves, minced

2 tablespoons flat leaf parsley, chopped

1 tablespoon olive oil

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon salt

Pita chips (or tortilla chips for gluten-free)

Instructions

Preheat oven to 400 degrees.  Prick the eggplant and red bell pepper all over with a fork. Place on a foil lined cookie sheet and back for 40-45 minutes until charred and very soft when pierced with a fork.  Remove from the oven and place them together in a large bowl and cover with foil.  Let sit for 30 minutes.

Peel the skins off the eggplant and pepper (they should come off easily).  Finely chop both and place in a large bowl.  Add the remaining ingredients (except pita chips) and mix to combine.  Drain any excess liquid.

Serve with pita chips.

You May Also Like...

AF6BD161-8A57-4CDB-8B9A-3A554CE53D96_1_201_a

SUMMER CORN, TOMATO, AVOCADO, AND RADISH SALAD

IMG_5122

BROCCOLI CHEESE QUICHE

E592652A-1185-4D63-BCA4-60B1B81FE8DB_1_201_a

SUN DRIED TOMATO ARANCINI OVER PESTO

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00