top of page
About the Recipe
Ingredients
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
Preparation
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.
bottom of page