Eggplant salsa/salad recipe from Lebanon. This recipe for Lebanese eggplant salsa is absolutely delicious and makes a great side dish or appetizer.
1 medium eggplant
1 tablespoon water
1 clove garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
¼ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley or cilantro
½ teaspoon crushed pequin chile
- Cut the stem off the eggplant, cut in half, then place cut side down on a microwave-safe plate with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 5 minutes or until tender.
- Let cool, then peel and dice the aubergine. Place in a bowl with the rest of the ingredients, mix well, and refrigerate for 1 hour before serving.
Yield: Approx. 2 cups
SERVING SUGGESTIONS: Serve with blue corn tortilla chips or crackers. Or use as a side dish for baked rack of lamb, or serve with hummus, falafel, and tabbouleh for a vegetarian buffet.
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