Recipe for Spicy Thai Eggplant Salsa 
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Yield:
6
Ingredients:
Amount Ingredient
olive oil spray
1 lb Japanese (slender) eggplant 1/4-inch dice
1/4 cup rice vinegar
2 tsp toasted sesame oil
1 tbl minced ginger
1 tsp minced garlic
1 tbl soy sauce
1 tbl sugar
2 sm red bell peppers seeded and diced
1 med red onion diced
1 x jalapeno chile pepper seeded and minced
(or to taste)
1/3 cup mint and/or cilantro leaves chopped
Instructions:
Instructions: Preheat the oven to 450F. Lightly mist a baking sheet with cooking oil.

Spread the eggplant cubes evenly on the baking sheet. Roast until the eggplant is soft, about 10 to 15 minutes. Remove from the oven. Let cool.

Combine the vinegar, sesame oil, ginger, garlic, sauce, and sugar in a large bowl. Stir until the sugar is dissolved. Add the roasted eggplant, bell peppers, onion, jalapeno, and herb. Toss to combine. Season with salt and pepper. Let stand at room temperature for 30 minutes before serving.

Description: "Well spiced and refreshing addition to a grilled meal." Cuisine: "Thailand"

NOTES : Head Chef Boon Choo Pholawatana of the Spice Market Restaurant, Regent of Bangkok, suggests using long slender Japanese Eggplant for best results. Soy sauce was substituted for the more traditional fish sauce.

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