Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 192 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 7 milligrams
- Sodium
- 204 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 6 grams
- Protein
- 5 grams
- Sugar
- 7 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.