When we were in the supermarket last Sunday, Sam picked up a bag of eggplants. Unfortunately for her, the eggplants didn’t get cooked before we drove her back to the condo the following day. It is Wednesday already, the eggplants won’t stay nice and fresh much longer so I decided that they should get cooked today. Sorry, Sam, we’ll just buy more eggplants when you get back.
I roasted the eggplants in the turbo broiler, peeled them, chopped them and tossed them with chopped tomatoes, basil, parsley and grated garlic. Over lunch, I wondered what to call the dish. I was tempted to call it a salad but it wasn’t intended to be served as a separate course. It was meant to be an accompaniment to grilled pork so I’m calling it a salsa instead.
Roasted eggplants and tomato salsa
- 3 large large eggplants (I used Asian eggplants, the long kind, which are sweeter), unpeeled
- 3 ripe and juicy tomatoes
- 1 small handful parsley leaves roughly chopped
- 1 small handful basil leaves roughly chopped
- 3 cloves garlic grated
- 1/4 cup olive oil
- juice of one lemon
- salt to taste
- pepper to taste
- Preheat the oven to 425F.
- Pierce the eggplants several times with a sharp pointed knife. Roast the eggplants for 15 minutes (they should be soft but not mushy).
- While the eggplants roast, prepare the rest of the ingredients and toss them together in a bowl.
- Cool the eggplants for five minutes. Peel and roughly chop. Toss with the rest of the ingredients. Adjust the seasonings, if needed, and serve.