Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips

Name: Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips
Prep time: 10 min
Cook time: 15 min
Yield: 8 servings
Ingredients: 2 eggplants, cut vertically into 1/2-inch thick slices; 2 cloves garlic, finely chopped; 4 ounces soft goat cheese, crumbled; 2 tablespoons lemon juice; 1/4 cup plus 2 tablespoons olive oil; 2 red onions, sliced 1/2-inch thick; 2 tablespoons finely chopped oregano; 2 red peppers, quartered and seeded; 2 yellow peppers, quartered and seeded; Salt and freshly ground pepper

Cook: 15 min

Prep: 10 min

Ready: 25 min

Servings: 8 servings

Calories: 131.74

Ingredients

1 2 eggplants, cut vertically into 1/2-inch thick slices
2 2 cloves garlic, finely chopped
3 4 ounces soft goat cheese, crumbled
4 2 tablespoons lemon juice
5 1/4 cup plus 2 tablespoons olive oil
6 2 tablespoons finely chopped oregano
7 2 red onions, sliced 1/2-inch thick
8 2 red peppers, quartered and seeded
9 Salt and freshly ground pepper
10 2 yellow peppers, quartered and seeded

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. Grill for 3 to 4 minutes on each side, until lightly golden brown and almost cooked through.
3
Remove vegetables from grill and cut into 1/2-inch dice.
4
Combine eggplant, peppers and onions in a medium bowl.
5
Add remaining ingredients inluding the remaining 2 tablespoons of olive oil and season with salt and pepper, to taste.

Nutrition per serving

131.74 Calories

8.23g Carbs

3.8g Protein

10g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts

Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips

Directions

Nutrition per serving

Tags

Allergens