Course: Sides, Snacks & Appetizers

Cuisine: American, Mediterranean

Cooking Method: Griddle

Food Allergies: Dairy Free, Egg Free, Gluten Free, Nut & Tree Nut Free, Soy Free

Special Diet: Low Sugar, Vegan, Vegetarian

Food Type: Dips, Chips & Condiments

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Description

Inspiration:

Ingredients

• 2   cups   eggplant
• 2      plum tomatoes
• 1   large   shallot
• 1   bunch of   scallions
• 1   large   red pepper
• 1   tbsp   lime juice
• 1   tbsp   cilantro
• 1   tbsp   basil
• 1   tbsp   dill
•       salt and pepper

Servings: 

Units:  US Imperial Metric

Instructions

Cut eggplant into 1/2 inch cubes. Salt just enough to sprinkle over all pieces. Put in a strainer for 20 minutes. Thoroughly wash. Dry. Set aside.

Cube tomatoes and pepper. Mince all herbs and shallots.

Heat an oiled pan to medium high heat. Brown eggplant and shallots.

Mix all the ingredients together with salt and pepper to taste.

Serve with Beanito chips. Enjoy.