Condiments
Eggplant Chipotle Salsa
Prep Time
15 min
Cook Time
30 min
Servings
4
Calories
150
A fresh, fat-free salsa recipe.
Ingredients
from "The Great Salsa Book" by Mark Miller.
Eggplant-Chipotle Salsa
1 eggplant, peeled and diced
4 cloves garlic, minced
3/4 t salt
5 oz small green beans, cut into 1" lengths
4 chipotle chiles en adobo, julienned
1 t adobo sauce
Eggplant-Chipotle Salsa
1 eggplant, peeled and diced
4 cloves garlic, minced
3/4 t salt
5 oz small green beans, cut into 1" lengths
4 chipotle chiles en adobo, julienned
1 t adobo sauce
Instructions
2 T roasted, peeled, seeded, and diced red bell pepper
1 T sherry vinegar
Saute eggplant with garlic and salt for 3-4 minutes in
water. Blanch the beans in boiling salted water for 30
sec. Drain. Combine all ingredients in mixing bowl.
1 T sherry vinegar
Saute eggplant with garlic and salt for 3-4 minutes in
water. Blanch the beans in boiling salted water for 30
sec. Drain. Combine all ingredients in mixing bowl.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
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