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Eggplant Chipotle Salsa

Meal.Mates's picture
Ingredients
  Peanut oil 1⁄4 Cup (4 tbs)
  Eggplant 1 1⁄2 Pound, peeled and finely diced (About 4 Cups)
  Garlic 4 Clove (20 gm), minced
  Salt 3⁄4 Teaspoon
  Small green beans 5 Ounce, sliced into 1-inch lengths (Haricots Verts)
  Chipotle chilies in adobo 4 , julienned
  Adobo sauce 1 Teaspoon
  Chopped roasted red bell pepper 2 Tablespoon (Finely Diced After Roasting, Peeling And Seeding)
  Sherry vinegar 1 Tablespoon
Directions

Heat the oil in a large skillet and saute the eggplant, garlic and salt over medium heat for 3 to 4 minutes.
Transfer to a mixing bowl.
Blanch the beans in boiling salted water for 30 seconds, drain, and add to the mixing bowl along with the remaining ingredients, and thoroughly combine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blanching
Dish: 
Sauce
Ingredient: 
Chipotle

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