Eggplant Salsa
Photo: Erin Kunkel; Styling: Nissa Quanstrom
Fresh from Amelia Ceja’s early-fall garden in the wine country of Napa Valley, California, eggplant with its skin on turns into a colorful, multitextured tostadita topping–great with sliced fresh radishes and crumbled queso fresco cheese.
How to Make It
Step 1
1
Heat oil in a large frying pan over medium heat. Add eggplant, onions, and garlic. Cook, stirring occasionally, until eggplant starts to soften, about 10 minutes.
Step 2
2
Add remaining ingredients, cover, and cook, stirring occasionally, until mixture is dark and thick like chutney, about 30 minutes.
Step 3
3
Make ahead: Up to one day; let cool, then chill airtight.
Step 4
4
Wine pairing: Ceja 2008 Pinot Noir. The earthy berry fruit in the wine makes the sweetness of the fresh eggplant pop; a hint of sassafras doubles the effect.
Ingredients
3 tablespoons olive oil
2 medium eggplant, stemmed and cut into 1/2-in. dice
1/2 white onion, coarsely chopped
1/2 red onion, coarsely chopped
6 large garlic cloves, minced
1 chipotle chile, minced, plus 1 tbsp. adobo sauce from can
1/2 teaspoon pepper
1 teaspoon kosher salt
