Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, eggplant salsa. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Eggplant salsa is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Eggplant salsa is something that I have loved my whole life. They are nice and they look fantastic.

This eggplant salsa/salad/dip is inspired by the one we always order at the local Turkish restaurant. Smoky, charred, slightly sweet and totally addictive, you won't believe how easy this healthy appetizer. This home-canned salsa recipe is a great way for eggplant (aka aubergine) lovers to use up the eggplant from their garden or that they scored for a great deal at the market. Be the first to rate & review!

To begin with this particular recipe, we have to first prepare a few components. You can cook eggplant salsa using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Eggplant salsa:

1. Make ready 1 big Eggplant
2. Prepare 1 Tomato
3. Make ready 1 Capsicum
4. Take 1 Onion
5. Make ready 1 green chilli
6. Take 2 tbsp oil
7. Prepare 2 tbsp onion garlic ginger paste
8. Make ready to taste Salt
9. Prepare 1 tsp cumin powder
10. Take 2 tbsp curd
11. Take 1 tsp turmeric powder
12. Make ready As Required Coriander leaves for garnish

Eggplant salsa was a perfect fit. Although the eggplant loses its purple hue when diced and cooked This salsa had a wonderful consistency. It was chunky and not too wet, making it a great dip to eat. This yummy eggplant braciole recipe is from The Vedge cookbook.

Instructions to make Eggplant salsa:

1. Roast the eggplant, tomato, onion, chilli and capsicum apply little oil on the outer skin. Then discard the roasted skins in cold water. Mash the eggplant and fine chop other vegetables.
2. Heat oil in a kadai add onion garlic ginger paste stir it continuously then add salt to taste, turmeric powder, cumin powder, curd, mix well then add one by one mashed eggplant, chopped onion, chilli, capsicum and tomato, mix well.
3. Cover and cook for 5 minutes on slow flame. Then garnish with coriander leaves and chilli. Serve hot.

It was chunky and not too wet, making it a great dip to eat. This yummy eggplant braciole recipe is from The Vedge cookbook. If you are not familiar with The Add love and compassion to your life with plant-based cooking. Photo: Erin Kunkel; Styling: Nissa Quanstrom. Fresh from Amelia Ceja's early-fall garden in the wine country of Napa Valley, California, eggplant with its skin on turns into a colorful.

So that’s going to wrap it up with this exceptional food eggplant salsa recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!