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Spicy Eggplant Salsa


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Spicy Eggplant Salsa


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Spicy Eggplant Salsa


  • Prep Time : 10 mins min
  • Cook Time : 8 mins min
  • Ready Time : 18 min




  • 4 tablespoons olive oil, divided
  • 3 1/2 cups eggplant, ¼-inch dice
  • 2 cloves garlic, minced
  • 2 tablespoons sliced green olives
  • 1 tablespoon capers, drained
  • 1 cup chopped roma tomatoes
  • 1/4 cup chopped onion
  • 1 tablespoon chopped parsley
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 lemon, juiced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • matzo crackers or tortilla chips for serving


In a medium saucepan, heat 3 tablespoons olive oil over medium high heat. Add eggplant and garlic and sauté for 5 to 8 minutes, or until eggplant softens but is still holding its shape. Set aside to cool completely.

In a large bowl, combine olives, capers, tomatoes, onions, parsley, vinegar, pepper flakes, lemon juice and remaining 1 tablespoon of olive oil. Stir to mix well. Add cooled eggplant mixture and season to taste with salt and pepper.

Serve cool or at room temperature with crackers or tortilla chips. Can be made ahead and refrigerated for up to 3 days.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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