- 1 Eggplant
- Salt
- 1 cup panko bread crumbs
- ¼ cup grated parmesian
- ¼ cub minced Fresh Basil
- 1 tsp ginger
- 4 eggs
- ¾ cup “The Burnt” BK Salsa
- ¼ cup goat cheese
- ¼ cup chive cream cheese

Slice eggplant into centimeter thick disks, (should make about 14-15) sprinkle with salt on each side and let sweat for 30 minutes. Towel off the moisture.

Preheat oven to 350.

Crusting: whisk panko breadcrumbs, parmesian, basil and ginger into a small bowl.

Beat the eggs.

Dip each eggplant disk into the egg, then into the crusting, and place on lubricated baking sheet.

Bake for 20-25 minutes.

Mix crumbled goat cheese and cream cheese in a bowl.

Remove the eggplants, and increase temp on the oven to 450, while preheating, spoon on a layer of “The Burnt” on each surface of the eggplants. Then top each with a dollop of the cheese mixture. Return to oven (now at 450) and finished for 10-15 minutes. Remove, and serve as is.

THE KITCHEN

When we started blending sauce from the kitchen of our Brooklyn loft in April of 2008, we knew we were onto something good. Buying produce from our predominantly Spanish speaking neighborhood veg stands, we learned firsthand the ins and outs of New York Salsa making… Brooklyn Style.

Now we’re up and running like real American dreamers and the kitchen is our way of saying GET INTO IT! Check out recipes from our collective and from some of the top chefs and restaurants around. Creativity is key, like a 70’s key party for chips. Or other things.

How do you cook with BK SALSA?

Send your recipe, along with a photo to be added to our site, to submissions@bksalsa.com.