Eggplant Salsa

5 from 1 vote

Looking for a flavorful and healthy appetizer or side dish? Try eggplant salsa! This recipe features diced eggplant, onion, and garlic cooked in olive oil and seasoned with chipotle hot sauce, salt, and pepper. The result is a slightly smoky, slightly spicy salsa that can be served with chips, crackers, grilled meats, or as a topping for pasta or veggies.

Prep Time10

Cook Time40

Total Time50

Course: Appetizers

Cuisine: American

Servings:

Calories: 74kcal

Author: Kim Schob

Equipment

Ingredients

1 Tablespoon Olive Oil
1 large Eggplant peeled and diced
1 small Onion diced
3 Garlic Cloves minced
1 Tablespoon Chipotle Hot Sauce or more to taste
Salt and Pepper to taste

Cups - Metric

Instructions

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.
1 Tablespoon Olive Oil, 1 large Eggplant, 3 Garlic Cloves, 1 small Onion
Stir in the chipotle hot sauce, salt, and pepper, making sure to mix everything thoroughly. Reduce the heat to medium-low.
1 Tablespoon Chipotle Hot Sauce, Salt and Pepper
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.

Notes

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.

Nutrition