Spicy Eggplant Relish
1 eggplant, cut into 1-inch cubes
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat it with nonstick cooking spray. Spread eggplant on the prepared baking sheet and roast for 10 to 15 minutes, or until soft.
1/4 cup rice wine vinegar
2 tablespoons sesame oil
1 tablespoon fresh gingerroot, finely chopped
1 tablespoon fish sauce, or soy sauce
1 tablespoon sugar
1 red bell pepper, small, seeded and diced
1 green bell pepper, small, seeded and diced
1 red onion, diced
2 jalapeno peppers, seeded and very finely chopped
1/3 cup fresh cilantro, chopped
2. In a large bowl, combine vinegar, half of the sesame oil, ginger, fish sauce or soy sauce and sugar; stir to dissolve sugar. Add red and green peppers, onions, jalapenos, cilantro and the roasted eggplant; toss to combine.
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