If you love eggplant you have to try out this eggplant salsa. Made with fresh eggplant, onion, garlic, hot sauce and more. An eggplant appetizer that is perfectly dippable! Pair your salsa with chips, crisp veggies, baguettes, and more.
Eggplant, also known as aubergine, has a mild and slightly sweet taste with a slightly bitter undertone. Its flavor is often described as earthy, meaty, and savory, which makes it a popular ingredient in vegetarian and vegan dishes as a meat substitute. That is why eggplant is a perfect base for your salsa recipe.
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Why we love this recipe!
- People enjoy eggplant salsa without tomatoes for a variety of reasons. One reason is that eggplant has a unique flavor and texture that can stand on its own in a salsa, without the need for the acidity and sweetness that tomatoes bring.
- Eggplant salsa is often made with roasted or grilled eggplant, which gives it a smoky and slightly charred flavor that many people enjoy. I opted for stovetop but you can grill if you prefer.
- Overall, eggplant salsa without tomatoes is a delicious and healthy alternative to traditional tomato-based salsas and can be enjoyed by people with different taste preferences and dietary restrictions.
Eggplant Salsa Ingredients
Here is all it takes to make this quick and easy salsa recipe. It is made with simple ingredients you might have on hand in your kitchen already.
- Olive Oil: Olive oil is often used in cooking to add flavor, and also to help prevent food from sticking to the pan. In this recipe, the olive oil is used to cook the eggplant, onion, and garlic, and helps to give the dish a slightly oily texture.
- Eggplant: Eggplant is a versatile and nutritious vegetable that is often used in vegetarian and vegan dishes as a meat substitute. In this recipe, the eggplant is peeled and diced and cooked with the other ingredients to create a spicy and flavorful dish.
- Onion: Onions are used in many different types of cuisine for their flavor and texture. In this recipe, the onion is diced and cooked with the eggplant and garlic to add a savory, slightly sweet flavor to the dish.
- Garlic: Garlic is often used in cooking for its pungent, slightly sweet flavor. In this recipe, the garlic is minced and cooked with the eggplant and onion to add a savory, slightly spicy flavor to the dish.
- Chipotle Hot Sauce: Chipotle hot sauce is a spicy condiment that is made from smoked jalapenos. In this recipe, the hot sauce is used to add a spicy, smoky flavor to the dish. The amount of hot sauce used can be adjusted to taste.
- Salt and Pepper: Salt and pepper are common seasoning ingredients used to enhance the flavor of food. In this recipe, salt and pepper are added to taste, and help to balance the other flavors in the dish.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How To Make
- Heat the olive oil in a skillet over medium heat. Once the oil is hot, add the diced eggplant, onion, and minced garlic. Cook for 10 minutes, occasionally stirring until the vegetables are tender and browned. (Photo 1)
- Stir in the chipotle hot sauce, salt, and pepper, ensuring to mix everything thoroughly. (Photo 2)
- Reduce the heat to medium-low and continue cooking for 30 more minutes, stirring occasionally, until the mixture has reduced and become sticky. (Photo 3)
- Add in chopped tomatoes. Can be fresh or diced tomatoes from can.
- Mix in some cilantro once salsa is cooked.
- Add 1/4 cup roasted red peppers for a Turkish eggplant salsa.
- Drizzle with fresh lemon juice for extra flavor.
- Grill your eggplant and then add in other ingredients to enhance the flavor and add a smokey undertone.
Transfer the salsa to an airtight container. A glass or plastic container with a tight-fitting lid is best. Place the container in the refrigerator. The salsa can be stored in the fridge for up to 5 days.
Grab a freezer friendly container. Fill, then leave about 1/2 inch of space at the top of the container to allow for expansion during freezing. Then you can freeze for up to three months.
Thaw in the fridge overnight until thawed, then eat chilled or warm up.
To reheat the salsa, transfer it to a microwave-safe bowl and heat it in the microwave for 30-second intervals, stirring after each interval, until it is warmed through.
What To Serve With
Here are some ideas on how to eat this eggplant dish. Feel free to try what you feel is best, or get creative and create your own pairing.
- Chips or crackers: Serve eggplant salsa with tortilla chips, pita chips, or your favorite crackers for a quick and easy snack or appetizer.
- Grilled meats: Eggplant salsa can be a delicious accompaniment to grilled meats such as chicken, steak, or pork. The smoky, slightly spicy flavor of the salsa complements the rich flavors of the meat.
- Tacos: Use eggplant salsa as a filling for tacos, along with shredded lettuce, cheese, and other toppings of your choice.
Yes, in this recipe, it is recommended to peel the eggplant before dicing it. The skin of the eggplant can be tough and bitter, and removing it will help to create a smoother texture and a more even flavor.
The heat level of the salsa will depend on how much chipotle hot sauce you use. If you are sensitive to spice, you may want to start with a small amount of hot sauce and add more to taste. Conversely, if you like things very spicy, you can add more hot sauce or even some diced jalapeños or other hot peppers.
Yes, you can make the salsa ahead of time and store it in the refrigerator for up to 5 days or in the freezer for up to 3 months. Allow the salsa to cool to room temperature before storing, and transfer it to an airtight container for storage.
Need more appetizer recipes? Try these:
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Printable Recipe Card
- Heat a skillet over medium heat and add the olive oil. When the oil is hot, add the diced eggplant, onion, and minced garlic. Cook for 10 minutes, stirring occasionally, until the vegetables are tender and browned.
- Stir in the chipotle hot sauce, salt, and pepper, making sure to mix everything thoroughly. Reduce the heat to medium-low.
- Continue cooking for 30 more minutes, stirring occasionally, until the mixture has reduced and become sticky. The salsa should be slightly thickened and most of the liquid evaporated.
- Remove the skillet from the heat and let the salsa cool for a few minutes before serving. You can serve it immediately or transfer it to an airtight container for storage in the refrigerator or freezer.
- Eggplant – Use fresh and ripe eggplant for this recipe. Then peel and dice into small pieces.
- Tomatoes – You can add tomatoes to the salsa if you want. Use fresh or canned tomatoes if you prefer.
- Cilantro – You can top with fresh cilantro for added flavor.
- Store – Store in the fridge in an airtight container for up to 5 days. Or freeze for 3 months.
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