Title: Eggplant Salsa
Categories: None
Yield: 1 servings

1 md Eggplant
1 tb Water
1 Clove garlic; minced
2 tb Balsamic vinegar
1 tb Fresh lemon juice
1/4 c Freshly grated Parmesan
-cheese
1 tb Chopped fresh parsley or
-cilantro
1/2 ts Crushed pequin chile

Cut the stem off the eggplant, cut in half, then place cut side down on a
microwave-safe plate with 1 tablespoon water. Cover with plastic wrap and
microwave on HIGH for 5 minutes or until tender.

Let cool, then peel and dice the eggplant. Place in a bowl with the rest of
the ingredients, mix well, and refrigerate for I hour before serving.

Note: If you do not have a microwave, you can prick several holes in the
eggplant with the tines of a fork and bake in a 350-degree oven for 30
minutes. Let cool, then peel and chop.

Yield: Approx. 2 cups

SERVING SUGGESTIONS: Serve with blue corn tortilla chips or crackers. Or
use as a side dish for baked rack of lamb, or serve with hummus, falafel,
and tabbouleh for a vegetarian buffet.

Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom

Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves"
on Jun 29, 1999, converted by MM_Buster v2.0l.