Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips

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


  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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