Eggplant and pepper salsa with cumin-dusted tortilla chips

[Guest guest]

Brinjal and pepper salsa with cumin-dusted tortilla chips

Ingredients

TORTILLA CHIPS

10 flour tortillas

olive oil cooking spray 

3 tablespoons ground cumin 

2 tablespoons sea salt

SALSA

2 small eggplants, thickly sliced

2 red peppers, seeded and quartered

2 yellow peppers, seeded and quartered

1 red onion, peeled and quartered 

2 teaspoons olive oil

salt and milled pepper

2 garlic cloves, crushed 

2 tablespoons lemon juice 

4.5 oz soft goat's cheese, crumbled 

2 tablespoons fresh origanum, chopped

 

Method:

The day before: To make the chips, preheat oven to 180 ºC. Cut each tortilla

into 8 pieces. Spread tortilla pieces on a baking sheet and coat with olive oil

spray. Bake for 8 to 10 minutes, until lightly golden. While still warm,

sprinkle chips with cumin and salt. When cool, store in resealable plastic bags

until ready to use. On the night: To prepare the salsa, brush brinjal, peppers

and onion with olive oil and season with salt and pepper. Grill for 3 to 4

minutes each side until golden brown and tender (not mushy). Remove vegetables

from grill, cut into chunks and transfer to a medium-sized bowl. Add remaining

ingredients and toss to combine. Per serving (1/2 cup salsa and 10 chips): 1 306

kJ; 51,4 g carbohydrate; 10,4 g protein; 9,1 g fat

 

 

 

Servings 8