Eggplant salsa


By Dr. Ronald Hoffman

Serves 6-8

1 large or 2 medium eggplants
1 jalapeno pepper
1/2 teaspoon salt, plus extra to taste
1/4 cup macadamia nut oil
3 large garlic cloves, minced

  1. Place the eggplants and the jalapeno pepper on a baking sheet in a preheated 400 degrees F oven.
  2. Bake for 40 minutes or until the eggplant is soft to the touch through an oven mitt. Remove from the oven and let cool to room temperature.
  3. Remove the ends and skin from the eggplant and mash it very well in a mixing bowl.
  4. Mince the jalapeno and add it to the eggplant. Add the salt. Mince the garlic and mix it into the eggplant mixture. Add the macadamia nut oil and thoroughly mix all the ingredients. Chill.
  5. When you are ready to serve it, taste the salsa to see if it needs a bit more salt. This is great as a fresh veggie dip, or put a dollop on a slice of fresh buffalo mozzarella and serve it as an appetizer.

Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.


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