Sunday, March 25, 2012

Eggplant & Avocado Salsa

1 large eggplant, peeled and medium chopped
2 avocados, medium diced
1 cup chopped parsley
5 tbsp peanut butter
1/2 cup kikkoman soy sauce
1 tsp sea salt
1/3 cup grape seed oil 
2 tbs fresh lemon juice
1. Preheat the oven to 400°. Line a baking sheet with parchment paper. In large bowl whisk together the peanut butter, soy sauce, sea salt, and grape seed oil. 
2. Gently toss in chopped eggplant.Spray the parchment paper with olive oil and spread out the eggplant pieces. Bake for 20-25 minutes. Let the eggplant cool for ten minutes. 
3. In a large bowl toss the eggplant in lemon juice. Add the chopped parsley and diced avocados. Serves: 4
Bon App├ętit!


  1. Can't wait to make this for shabbos, I've been getting so bored with my dips, this looks delicious!

  2. So impressed with this original dish. I was craving it again a day later and wasn't dissappointed when I followed the recipe. Delish!