Aubergine Salsa

Ingredients

1 medium aubergine

1 tablespoon water

1 clove garlic, minced

2 tablespoons balsamic vinegar

1 tablespoon fresh lemon juice

1/4 cup freshly grated Parmesan cheese

1 tablespoon chopped fresh parsley or cilantro

1/2 teaspoon crushed pequin chile

Preparation

Cut the stem off the aubergine, cut in half, then place cut side down on a microwave-safe plate with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 5 minutes or until tender.

Let cool, then peel and dice the aubergine. Place in a bowl with the rest of the ingredients, mix well, and refrigerate for I hour before serving.

Note: If you do not have a microwave, you can prick several holes in the aubergine with the tines of a fork and bake in a 350-degree oven for 30 minutes. Let cool, then peel and chop.

Yield: Approx. 2 cups

SERVING SUGGESTIONS: Serve with blue corn tortilla chips or crackers. Or use as a side dish for baked rack of lamb, or serve with hummus, falafel, and tabbouleh for a vegetarian buffet.