Looking for a unique salsa to serve at your next fiesta? Or maybe a new way to prepare eggplant? Try this amazing Greek Eggplant Salsa for a deliciously healthy fusion of Greek and Mexican flavors.

Photo byThat Recipe

Tomatoes and eggplants are both in the nightshade family, so substituting the eggplant for the tomato isn't that odd.

The seasoning leans toward Greek cuisine with the lemon, oregano and mint. If the flavors do not sound appealing to you, don't use them. If you are offended by calling something with Greek flavors a "salsa" then call it a salad. It is delicious no matter the name.

So, if you happen to have an abundance of eggplant, or want to try something different from traditional tomato salsa, give this one a try.

What type of eggplant to use

The recipe below is for globe eggplants since that is what is most common in American grocery stores.

I used some homegrown Italian eggplants that are long and skinny. They cook in about half the time.

How to serve Greek Eggplant Salsa

Serve it as you would any salsa, or as a side salad. I love it with some pita chips (as in the photo). Or go with corn tortillas chips.

Recipe

INGREDIENTS

• 1 small eggplant (approximately ¾ pound)
• ¼ medium onion (finely chopped)
• 1 or 2 clove garlic (finely chopped)
• ½ serrano or jalapeno chili (stemmed, seeded and finely chopped)
• 2 tablespoons fresh parsley (chopped)
• ¼ teaspoon fresh mint (chopped)
• ½ teaspoon fresh oregano (chopped)
• 1 ½ teaspoon red wine vinegar
• 1 teaspoon lemon juice
• ¼ cup olive oil
• ⅛ teaspoon salt

INSTRUCTIONS

• Preheat oven to 450 degrees. Pierce eggplant with a sharp knife or fork, place on a baking sheet and roast for approximately 45-50 minutes until soft throughout.
• Let cool 10 minutes. Slit open and scoop out the pulp. Coarsely chop the pulp and put in a medium bowl.
• Add remaining ingredients and stir until well blended. Serve immediately or refrigerate and use within a week. I recommend letting it sit in the fridge for at least 30 minutes before serving.