• The Dancer's Pantry

.Roasted Eggplant Salsa.

Updated: Apr 20, 2020

I'm going to keep this short and sweet...

The weather is getting warmer (at least here in Sacramento, CA) and for me that means snack weather!

Ask anyone who knows me well and they will tell you that I am deeply passionate about having a constant supply of snacks in my pantry, fridge... and, stuffed into my purse and dance bag (call me a squirrel).

I can say without question, my go-to snack is Chips and Salsa. I love it... It's the "holy-grail" of snack life. Who doesn't A. Love Chips? and B. Love dipping them into delicious sauces?

So, now it's time to present my newest snackable recipe... "Roasted Eggplant Salsa".

It's important to know that eggplant is one of my favorite fruits (Did you know it's a fruit? Mind-blowing... Truly, I know!), because of its versatile use in cooking, but also because it was one of the ingredients I relied heavily on when I first started eating vegetarian...

Eggplant is not typically used in Mexican cuisine, but I thought it would make an interesting challenge to add it to what might otherwise be a classic Mexican salsa. So, let's get into it.

If you enjoy this recipe please remember to subscribe to this blog, feel free to share it on Facebook and Instagram and leave me a message below!

.Roasted Eggplant Salsa.


Serves 4-6

Or, double the cans of tomatoes to serve 8-10.


  • 1 medium size eggplant

  • 2 serrano peppers

  • 4-5 cloves of garlic sliced

  • 1/4 red onion diced

  • 1/4 cup of cilantro (optional)

  • 1 lime

Baking and Spices:

  • Salt

  • Pepper

  • Cumin

  • Garlic powder

  • Olive oil

  • White vinegar (optional)


  • 1 (or 2) can of fire roasted tomatoes 14.05 oz

To begin pre-heat your oven to 400 degrees.

While the oven is heating rinse, then cut the eggplant into two halves. With a sharp knife make a criss-cross pattern across the flesh of the eggplant. Place the two halves on a baking sheet lined with parchment paper and drizzle both sides with olive oil, salt, pepper, cumin, and garlic powder. Set eggplant aside until the oven is ready. Once the oven is heated, roast the eggplant for 20-25 minutes on each side.

40-45 minutes total.

*I prefer to keep the skin on my eggplant for its nutritional value, as well as it's color. If you prefer no skin, peel before roasting.

While the eggplant is roasting dice the serrano peppers. Remove the seeds from one pepper and dice. Leave the seeds in the other pepper to add a subtle heat and then dice.

*If you prefer more heat, substitute serrano's for jalapeños and leave the seeds in both peppers.

When the eggplant has finished roasting, remove from the baking sheet and let cool for 5 minutes. Cut eggplant into medium pieces and set aside to continue to cool.

In a food processor or blender add 1-2 cans of fire roasted tomatoes. Pulse them for 30 seconds then add the sliced garlic, diced serrano peppers, 1 teaspoon of cumin, 1 tablespoon of salt, a "capful" of white vinegar, and the roasted eggplant pieces, and blend for 1 minute.

*I let the salsa sit for a few minutes to let the ingredients marinate together, then taste for acid and salt.

*Everyone has a unique preference on heat, salt, and acid... It's your salsa. You know what you like.

When the salsa has reached your desired texture pour into a large bowl and mix in the diced red onion and chopped cilantro. Place the salsa into the fridge and allow it to cool completely.

This salsa taste amazing after several hours resting.

If you're hungry for it now, let the salsa sit for 20 minutes, then remove from the fridge... open your favorite bag of chips... and snack.

Snack-time is the best time.

Go eat already!

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