A deep, rich salsa with roasted flavors and a hint of smokiness—perfect for Mediterranean or Middle Eastern dishes. This salsa pairs beautifully with grilled lamb, roasted vegetables, or pita with hummus. The roasted eggplant and blistered cherry tomatoes create a flavorful base, enhanced by the smokiness of paprika and the tang of red wine vinegar.
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Roast the eggplant over an open flame or under a broiler, turning frequently, until the skin is charred and the inside is soft (about 10 minutes). Let it cool, then peel and mash.
Heat olive oil in a pan and sauté the cherry tomatoes until soft and slightly blistered.
Add garlic to the pan and cook for another 30 seconds.
Stir in smoked paprika, cumin, cayenne, and red wine vinegar.
Combine the mixture with the mashed eggplant and season with salt and black pepper.
Garnish with fresh parsley and serve warm with bread or at room temperature.
For an extra smoky flavor, roast the eggplant over an open flame instead of using a broiler.
You can adjust the cayenne pepper to make the salsa more or less spicy.
This salsa can be made ahead of time and stored in the refrigerator for up to 2 days.
Can I use regular tomatoes instead of cherry tomatoes?
Yes, you can use regular tomatoes, but make sure to chop them into small pieces for even cooking.
How do I store leftover salsa?
Store the salsa in an airtight container in the refrigerator for up to 2 days.
Can I make this salsa spicier?
Yes, you can increase the amount of cayenne pepper or add a pinch of chili flakes for extra heat.
What can I serve this salsa with?
This salsa pairs well with grilled lamb, roasted vegetables, or pita with hummus.
Can I freeze this salsa?
Freezing is not recommended as the texture of the eggplant and tomatoes may change upon thawing.
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