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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- 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
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.
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