Spicy Eggplant Salsa
Servings
4 Servings
Ingredients
- 4 tablespoon olive oil divided
- 3 1/2 cup eggplant ¼-inch dice
- 2 cloves garlic minced
- 2 tablespoon sliced green olives
- 1 tablespoon capers drained
- 1 cup chopped roma tomatoes
- 1/4 cup chopped onion
- 1 tablespoon chopped parsley
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 lemon juiced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- matzo crackers or tortilla chips for serving
Instructions
- In a medium saucepan, heat 3 tablespoons olive oil over medium high heat. Add eggplant and garlic and sauté for 5 to 8 minutes, or until eggplant softens but is still holding its shape. Set aside to cool completely.
- In a large bowl, combine olives, capers, tomatoes, onions, parsley, vinegar, pepper flakes, lemon juice and remaining 1 tablespoon of olive oil. Stir to mix well. Add cooled eggplant mixture and season to taste with salt and pepper.
- Serve cool or at room temperature with crackers or tortilla chips. Can be made ahead and refrigerated for up to 3 days.
thanks for your answer, I do like spicy dishes so a small hot chilly pepper will be all right for me.
oh Danny I am so happy and don’t you worry!!! We will be even more recipe focused with the new format!!!
and lets just discuss for a minute that you live in France!!! How cool!!! re: red pepper flakes, I agree with Tamar’s comment.
When I sub for red pepper flakes I like to use a small hot chili pepper, but if you don’t like too much spice you can leave it out.
This eggplant recipe looks absolutely delicious. So glad I receive your blog daily. I hope the recipes won’t stop when you introduce your new format.
Thanks for this recipe, I want to make it but I don’t know what red pepper flakes are. I live in France, what can I use instead? thinly sliced fresh red pepper or rather a spice like paprika?
thanks for your answer.
annie