Aubergine Salsa
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 medium aubergine
1 tablespoon water
1 clove garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley or cilantro
1/2 teaspoon crushed pequin chile

Preparation

1 Cut the stem off the aubergine, 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. 2 Let cool, then peel and dice the aubergine. Place in a bowl with the rest of the ingredients, mix well, and refrigerate for I hour before serving. 3 Note: If you do not have a microwave, you can prick several holes in the aubergine with the tines of a fork and bake in a 350-degree oven for 30 minutes. Let cool, then peel and chop. 4 Yield: Approx. 2 cups 5 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.