Roasted Eggplant with Mango Salsa

Two of my favorite things. Eggplants and mangoes. Sometimes when I try too hard, my creativity juice doesn’t come along right. But when I stay true to what I like and love to eat, it just comes out as beautiful and delicious as I imagined it to be. So when I'm stuck in a rut, I always go back to simplicity because less is always more.

2ea (large) Eggplant, sliced in half lengthwise

1C Grape Tomatoes, sliced

2C Mangoes, medium diced

1C Red Onions, small diced

1/2C Cilantro Leaves, chopped

1ea Lime Juice

Olive Oil

Salt

Pepper

Score the eggplant in a diamond cross-hatch pattern, about 1/2 inch deep. Drizzle with olive oil and season with salt and pepper. Lay the eggplant with the cut side up in a lined sheet tray. Roast in the oven at 375F for about 30 to 45 minutes or until the flesh is tender. Drizzle more olive oil on top of the eggplants halfway cooking. While the eggplants are roasting, prepare the salsa by combining the tomatoes, mangoes, red onions, cilantro leaves, and lime juice. Add a little bit of olive oil and adjust the seasoning with salt and pepper. Serve by placing the salsa on top of the roasted eggplant, drizzle with olive oil, and garnish with cilantro leaves.