The Flying Carrot’s Eggplant Salsa
Cooking Time: 10 mins Serving Size: 1/2 cup Serves: 6
Ingredients:
•1 cup chopped eggplant
•1 TBS olive oil
•1 small sweet onion, minced
•2 medium tomatoes
•1 tsp lime juice
•2 TBS cilantro, minced
•pinch of salt
Directions:
Wash vegetables thoroughly. Dice tomatoes into 1-inch cubes. Chop
eggplant into 1/4 inch cubes.
In a frying pan, heat the oil over medium heat, and sauté the
eggplant until tender.
While eggplant is cooking, mince onion and cilantro. Once eggplant
is finished cooking, turn off the heat and let it cool.
Add all ingredients in a mixing bowl and season with salt to taste.
Perfect on top of a quesadilla or as a crostini topping on fresh
baked bread.