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Baked Eggplant with Pico De Gallo

Prep Time:


About the Recipe


  • 1 large eggplant

  • 1/2 jalapeno pepper; seeded and minced

  • 4 tablespoon olive oil

  • 2 limes; juiced

  • 1 pinch sea salt; to taste

  • 1 garlic clove; minced

  • 1 avocado; chopped

  • 1/4 cup parsley; minced

  • 2 medium tomatoes; diced

  • 1 pinch black ground

  • 1 small onion; minced


EGGPLANT: Preheat oven to 450. Wash and peel skin of eggplant, then slice into half-inch round slices. Lightly brush each slice with olive oil on both sides and sprinkle with sea salt. Place on a lined baking sheet in the oven for about 8-10 minutes.

PICO DE GALLO: Prepare the pico by adding all the rest of the ingredients in a mixing bowl and lightly tossing together. Once the eggplant is cooked, serve and top each slice with pico de gallo.

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