Recipe courtesy of Bobby Flay

Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips

Name: Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 servings
Cuisine: mexican
Ingredients: 2 eggplants, cut vertically into 1/2-inch thick slices; 2 red peppers, quartered and seeded; 2 yellow peppers, quartered and seeded; 2 red onions, sliced 1/2-inch thick; 1/4 cup plus 2 tablespoons olive oil; 2 cloves garlic, finely chopped; 2 tablespoons lemon juice; 4 ounces soft goat cheese, crumbled; 2 tablespoons finely chopped oregano; Salt and freshly ground pepper

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Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 8 servings

Nutrition Info

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Ingredients

2 eggplants, cut vertically into 1/2-inch thick slices

2 red peppers, quartered and seeded

2 yellow peppers, quartered and seeded

2 red onions, sliced 1/2-inch thick

1/4 cup plus 2 tablespoons olive oil

2 cloves garlic, finely chopped

2 tablespoons lemon juice

4 ounces soft goat cheese, crumbled

2 tablespoons finely chopped oregano

Salt and freshly ground pepper

Directions

Preheat grill to medium high. 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. Remove vegetables from grill and cut into 1/2-inch dice. Combine eggplant, peppers and onions in a medium bowl. Add remaining ingredients inluding the remaining 2 tablespoons of olive oil and season with salt and pepper, to taste.

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