BBS:      TELESC.NET.BR
Assunto:  5/9 Salsa Month 5
De:       Ben Collver
Data:     Sat, 9 May 2026 10:14:39 -0400
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tomato Salsa With Roasted Eggplant & Basil
 Categories: Appetizers, Salsa, Vegetables, Chiles
      Yield: 4 Servings

      1 sm Roasted eggplant
      4 lg Ripe tomatoes; diced
      1 sm Red onion; minced
      6 cl Garlic; minced
      3 tb Red wine vinegar
      3 tb Olive oil
           Fresh basil; chopped
           Salt & cayenne pepper *

  * When I made this recipe I subbed fresh ground black pepper for
    the cayenne and added a seeded, minced green serrano for a more
    subtle heat and flavour -UDD

  Roasting the eggplant: Turn on a gas burner and lay whole eggplant
  directly on the burner. Yes, directly on the flame. Turn frequently
  as the skin blackens, until the outside skin of the whole eggplant
  is thoroughly charred.

  Remove from heat and allow eggplant to cool. Scrape burnt skin off
  the meat of the eggplant. It can be quite soft and a little messy,
  so this is best done in a clean sink.

  Dice roasted eggplant and put in a medium-sized bowl. Add tomatoes
  and remaining ingredients. Toss well. Add salt & pepper to taste.

  Notes: There was considerable discussion of the many varieties of
  heirloom tomatoes. Pardon me for preaching to the choir as I
  digress for a moment. After WW II, due to improved transportation,
  there became a need to develop tomatoes that would stand mechanical
  harvesting, green harvesting, long shipment, etc., and still have a
  good appearance as well as a long shelf life. These goals were met
  but flavor was not a major consideration and was largely lost. The
  result has been a tough skinned fruit that tends to taste much like
  the cardboard boxes in which it is shipped. We all know that
  home-grown hybrid tomatoes taste much better than the supermarket
  cardboard charlatans.

  A sample of the names of heirloom varieties: Abe Lincoln--Don
  Podollia's Strain, Akers West Virginia, Amish Paste, Anna Russian,
  Aunt Ruby's German Green, Black Plum, Blue Ridge Mountain, Box Car
  Willie... Taps, The 1884, Tropic, Urbanite and Yellow Plum.

  This fresh tomato salsa was delightful. The predominant flavor is a
  hint of the red wine vinegar but there is enough cayenne to produce
  a subtle lingering of heat. In addition to a red tomato, Tanya used
  yellow pear tomatoes in the salsa and the salad.

  Roasted eggplant takes on a smoky flavor. The charred skin is easy
  to remove. One could also use a balsamic vinegar in this recipe.
  The balance of flavors will depend on the vinegar used and the
  acidity/sweetness of the tomato varieties. Add whatever seasoning
  you like. Could add a jalapeno and perhaps some sugar if the
  tomatoes are high in acidity.

  The salsa was served with blue and yellow chips.

  This was the last in the series of summer cooking classes at
  Tanya's Soup Kitchen in Old Town. The theme was "From the Garden".

  Recipe FROM: John Geckles, Aug 10, 1999

  Uncle Dirty Dave's Kitchen

MMMMM

    Wherever you go, there you are!

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