Recipe courtesy of Bobby Flay

Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 8 servings
  • Nutrition Info
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Ingredients

Directions

  1. 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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