Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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:
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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