Eggplant-Red Pepper Salsa With Cumin Dusted Tortilla Chips

Serves: 3

Kirstin Bosco

1 January 1970

Based on User reviews:

57

Spice

51

Sweetness

54

Sourness

40

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

2

Eggplants (cut vertically into 1/2-inch thick slices)

2

Red Peppers (quartered and seeded)

2

Peppers (yellow, quartered and seeded)

2

Red Onions (sliced 1/2-inch thick)

1 cup

Olive Oil (plus 2 tablespoons)

2 cloves

Garlic (finely chopped)

2 tbsps

Lemon Juice

110 g

Soft Goat Cheese (crumbled)

2 tbsps

Oregano (finely chopped)

1

Salt

1

Black Pepper (freshly ground)

Directions:

1

Preheat grill to medium high

2

Brush eggplant, peppers and onions on both sides with 1/4 cup of the oil and season with salt and pepper to taste

3

Grill for 3 to 4 minutes on each side, until lightly golden brown and almost cooked through

4

Remove vegetables from grill and cut into 1/2-inch dice

5

Combine eggplant, peppers and onions in a medium bowl

6

Add remaining ingredients inluding the remaining 2 tablespoons of olive oil and season with salt and pepper, to taste