Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, eggplant salsa. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Eggplant salsa is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Eggplant salsa is something which I’ve loved my whole life.
This eggplant salsa/salad/dip is inspired by the one we always order at the local Turkish restaurant. Smoky, charred, slightly sweet and totally addictive, you won't believe how easy this healthy appetizer. This home-canned salsa recipe is a great way for eggplant (aka aubergine) lovers to use up the eggplant from their garden or that they scored for a great deal at the market. Be the first to rate & review!
To begin with this particular recipe, we have to prepare a few ingredients. You can cook eggplant salsa using 12 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant salsa:
- Get 1 big Eggplant
- Get 1 Tomato
- Prepare 1 Capsicum
- Prepare 1 Onion
- Make ready 1 green chilli
- Prepare 2 tbsp oil
- Make ready 2 tbsp onion garlic ginger paste
- Get to taste Salt
- Get 1 tsp cumin powder
- Get 2 tbsp curd
- Prepare 1 tsp turmeric powder
- Make ready As Required Coriander leaves for garnish
Eggplant salsa was a perfect fit. Although the eggplant loses its purple hue when diced and cooked This salsa had a wonderful consistency. It was chunky and not too wet, making it a great dip to eat. This yummy eggplant braciole recipe is from The Vedge cookbook.
Steps to make Eggplant salsa:
- Roast the eggplant, tomato, onion, chilli and capsicum apply little oil on the outer skin. Then discard the roasted skins in cold water. Mash the eggplant and fine chop other vegetables.
- Heat oil in a kadai add onion garlic ginger paste stir it continuously then add salt to taste, turmeric powder, cumin powder, curd, mix well then add one by one mashed eggplant, chopped onion, chilli, capsicum and tomato, mix well.
- Cover and cook for 5 minutes on slow flame. Then garnish with coriander leaves and chilli. Serve hot.
It was chunky and not too wet, making it a great dip to eat. This yummy eggplant braciole recipe is from The Vedge cookbook. If you are not familiar with The Add love and compassion to your life with plant-based cooking. Photo: Erin Kunkel; Styling: Nissa Quanstrom. Fresh from Amelia Ceja's early-fall garden in the wine country of Napa Valley, California, eggplant with its skin on turns into a colorful.
So that’s going to wrap this up for this special food eggplant salsa recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
