The Flying Carrot’s Eggplant Salsa (V, GF)

The Flying Carrot’s Eggplant Salsa - Download Recipe
Cooking Time: 10 mins Serving Size: 1/2 cup Serves: 6

Ingredients:

• 1 cup chopped eggplant
• 1 TBS olive oil
• 1 small sweet onion, minced
• 2 medium tomatoes
• 1 tsp lime juice
• 2 TBS cilantro, minced
• pinch of salt

Directions:
Wash vegetables thoroughly. Dice tomatoes into 1-inch cubes. Chop
eggplant into 1/4 inch cubes. In a frying pan, heat the oil over medium heat, and sauté the eggplant until tender. While eggplant is cooking, mince onion and cilantro. Once eggplant is finished cooking, turn off the heat and let it cool. Add all ingredients in a mixing bowl and season with salt to taste. Perfect on top of a quesadilla or as a crostini topping on fresh baked bread.