Eggplant and Tomato-Mint Salsa

Eggplant and Tomato-Mint Salsa
Photo by Becky Luigart-Stayner


  • 2 teaspoons fresh lemon juice
  • Cooking spray
  • ¼ cup chopped fresh mint
  • 2 medium eggplants (about 1 1/2 pounds)
  • 1 teaspoon extravirgin olive oil
  • 1 ½ cups chopped seeded tomato
  • ½ teaspoon freshly ground black pepper
  • + 2 more ingredients
    • 1 garlic clove, minced
    • ½ teaspoon salt

Prepare grill. Cut each eggplant in half lengthwise. Lightly score cut sides of eggplant. Place eggplant, cut sides down, on grill rack coated with cooking spray. Grill 20 minutes or until very tender, turning occasionally. Scoop pulp from eggplant halves, and place in a sieve over a bowl. Discar...

View full recipe at My Recipes


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