Best 3 Lindas Summertime Eggplant Salsa Recipes

**Dive into a Flavorful Adventure with Linda's Summertime Eggplant Salsa and More Delightful Recipes**

Indulge your taste buds in a culinary journey with Linda's Summertime Eggplant Salsa, a vibrant and refreshing salsa that captures the essence of summer. This delectable salsa features tender eggplant, sweet corn, juicy tomatoes, and a zesty blend of spices, offering a perfect balance of flavors. It's an ideal accompaniment to grilled meats, fish, or as a vibrant topping for tacos and nachos.

But the culinary adventure doesn't stop there. This article presents a collection of equally enticing recipes that will tantalize your taste buds and add variety to your meals. From the tangy and aromatic Lemon-Garlic Green Beans to the creamy and comforting Cheesy Zucchini Casserole, each recipe is carefully crafted to deliver a unique and flavorful experience.

Whether you're seeking a refreshing appetizer, a hearty main course, or a delightful side dish, this article has something for every palate. Embark on this culinary expedition and discover the joy of cooking with fresh, seasonal ingredients. Prepare to be amazed by the explosion of flavors in each recipe, leaving you craving for more.

Here are our top 3 tried and tested recipes!

SILKY EGGPLANT WITH ALMOND SALSA AND YOGURT

Silky Eggplant With Almond Salsa and Yogurt image

Eggplant that's silky-soft and bubbly-brown all over (rather than tough, oily or fossil-like) is a revelation - and, with just a little maneuvering, it's not that hard. You'll want to sear the eggplant slices in hot oil, cover them for a minute or two, until they're soft, and then add a touch more oil until they're beautifully golden. You could, of course, eat these rounds on their own (and you might!), but spicy almond salsa, cubes of salty, crispy halloumi, and a bed of garlicky yogurt make them a full meal (especially if have warmed pita for swiping everything up). While salting the eggplant slices before you cook isn't completely necessary, it will help draw out some of the vegetable's moisture, making it less prone to bitterness and oil saturation.

Provided by Sarah Jampel

Categories dinner, lunch, vegetables, main course

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 small or 2 medium Italian eggplant (about 24 ounces total)
Kosher salt
1/2 cup plain, full-fat Greek yogurt
Juice of 1/2 lemon, plus more for serving
2 garlic cloves, 1 smashed and 1 minced
1 teaspoon plus 1/4 to 1/2 cup olive oil
2 heaping tablespoons torn or roughly chopped mint
Black pepper
2/3 cup roughly chopped almonds
3 tablespoons red-wine vinegar
1 Fresno or Serrano pepper, minced
8 ounces halloumi cheese, cut into 1-inch cubes
Pita bread, for serving (optional)

Steps:

Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.
Meanwhile, make the yogurt sauce: In a medium bowl, mix the yogurt with the lemon juice, smashed garlic clove, 1 teaspoon olive oil and 1 tablespoon of the torn mint. Season with salt and pepper to taste and set aside.
In a heavy pan with high sides over medium heat, toast the chopped almonds until golden brown and fragrant, 4 to 6 minutes, stirring occasionally to avoid burning. Remove pan from the heat and transfer nuts to a medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.
Set up a plate or cutting board lined with paper towels next to the stove. Wipe out the pan you were working with and heat 2 tablespoons of olive oil over medium-high heat until hot. Blot the moisture from the eggplant, and when the oil is hot, add the slices in a single layer (you'll probably have to work in batches). Cook until brown, then flip, about 3 to 4 minutes per side. While browning, as the eggplant is getting dry, add 1 to 2 teaspoons of olive oil and cover the pan for 1 to 2 minutes. The eggplant will be fork-tender and golden brown on both sides when finished. Transfer to the paper towel-lined surface and sprinkle with salt.
When you've finished cooking the eggplant, add the cubed cheese to the hot pan, leaving any residual oil (add a teaspoon of olive oil if there's not enough left in the pan). Sauté, stirring frequently, until brown and crisp all over. Remove pan from the heat.
Spread the yogurt on a platter. Arrange the eggplant and halloumi on top, then scatter with almond salsa. Garnish with remaining torn mint, then sprinkle with any leftover lemon juice and season with salt and pepper. Serve with pita.

Nutrition Facts : @context http, Calories 704, UnsaturatedFat 34 grams, Carbohydrate 34 grams, Fat 55 grams, Fiber 16 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 1337 milligrams, Sugar 17 grams, TransFat 1 gram

SESAME-EGGPLANT SALSA

Sesame-Eggplant Salsa image

Categories Condiment/Spread Food Processor Garlic Vegetable Bake Sauté Eggplant Sesame Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 15

Ingredients

2 (1- to 1 1/4-pound) eggplants
1 tablespoon vegetable oil or peanut oil
3/4 cup (packed) plus 1 tablespoon minced green onions
2 1/2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 teaspoon chili-garlic sauce*
3 tablespoons (packed) golden brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons fresh lemon juice
2 large plum tomatoes, seeded, chopped
3/4 cup (packed) plus 1 tablespoon finely chopped fresh cilantro
1 1/2 teaspoons oriental sesame oil
Parmesan Pita Crisps
*Available at Asian markets and in the Asian foods section of many supermarkets.

Steps:

Preheat oven to 425°F. Pierce eggplants all over with fork. Place on baking sheet. Roast in oven until eggplants are very soft and deflated, turning once, about 1 hour. Cool slightly.
Cut eggplants in half; scrape flesh into strainer set over large bowl (do not allow bottom of strainer to touch bowl). Let eggplant drain 30 minutes. Transfer eggplant to processor. Using on/off turns, process until almost smooth.
Heat vegetable oil in heavy large skillet over medium-high heat. Add 3/4 cup green onions, ginger, garlic and chili-garlic sauce; sauté just until onions soften, about 45 seconds. Stir in brown sugar, soy sauce, vinegar and lemon juice. Bring to simmer, stirring constantly. Mix in eggplant puree and cook until heated through, about 2 minutes. Remove from heat. Stir in tomatoes, 3/4 cup cilantro and sesame oil. Cool to room temperature. Season with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Garnish eggplant salsa with 1 tablespoon each green onions and cilantro. Serve with Parmesan Pita Crisps.

EGGPLANT SALSA AND HOMEMADE PITA CHIPS

Eggplant Salsa and Homemade Pita Chips image

I was in the produce aisle admiring the beautiful eggplants and I kinda said out loud 'hmmm... wonder what I could do with those?' and a woman answered, 'I always make salsa!' SALSA??? So I figured I give it a shot.. and scribbled down her recipe! YUM!

Provided by PREGOCOOK

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 1h40m

Yield 16

Number Of Ingredients 10

Ingredients

4 medium eggplants
1 large red bell pepper, halved and seeded
4 large tomatoes, seeded and diced
1 clove chopped fresh garlic
1 lime, juiced
salt and pepper to taste
¼ cup chopped fresh cilantro
¼ cup olive oil
1 (10 ounce) package pita bread rounds
¼ cup butter, melted

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
Set the oven to 300 degrees F (150 degrees C).
Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 20.5 g, Cholesterol 7.6 mg, Fat 6.9 g, Fiber 5.9 g, Protein 3.6 g, SaturatedFat 2.4 g, Sodium 120.2 mg, Sugar 5.1 g

Tips:

Choose fresh, ripe eggplants for the best flavor and texture.
Salting the eggplant slices before cooking helps to remove bitterness and excess moisture.
Be sure to drain the eggplant slices thoroughly after salting to prevent the salsa from becoming watery.
If you don't have a grill, you can roast the eggplant slices in the oven at 400 degrees Fahrenheit for about 15 minutes, or until they are tender and slightly browned.
Use a variety of fresh herbs and spices to give the salsa a complex flavor. Some good options include cilantro, basil, oregano, cumin, and garlic.
Serve the salsa immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Linda's Summertime Eggplant Salsa is a delicious and versatile dish that can be enjoyed as a dip, condiment, or side dish. It is easy to make and can be tailored to your own taste preferences. With its smoky flavor and vibrant colors, this salsa is sure to be a hit at your next summer gathering.