Roasted Eggplant Salsa
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Ingredients
1 large eggplant cut into 4 wedges
3 tomatoes cut in half
1 1/2 capsicum cut into thick strips ( I used three colours, 1/2 capsicum of each colour )
1-2 red or green chiles
2 tsp sea salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp freshly ground black pepper
2-3 tbsp extra virgin olive oil
To serve
Extra virgin olive
Handful fresh coriander leaves
Lime wedges
Method
Preheat oven to 200C/400F.
Prepare and line a baking tray.
Arrange vegetables on a baking tray, sprinkle with salt, cumin, oregano and pepper. Evenly drizzle with olive oil.
Roast in preheated oven for 25-30 minutes or till vegetables are browned and eggplant is soft to touch and is cooked through. Remove from oven and set aside to cool.
Peel eggplant and tomatoes with the help of a knife or a tablespoon. The tomato skins will easily peel by being pulled toward the stalk.
Chop the vegetables. You may like to remove the chile seeds, I left mine in as it wasn’t very spicy.
Mix all chopped vegetables in a bowl and drizzle with olive oil. Top with fresh coriander leaves and serve with lime wedges.
From samskitchenblog.com