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Eggplant-red Pepper Salsa With Cumin Dusted Tortilla Chips

2

eggplants, cut vertically into 1/2-inch thick slic

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

2

onions on both sides with 1/4 cup of the oil and season with

3

salt and pepper to taste. Grill for 3 to 4 minutes on each

4

side, until lightly golden brown and almost cooked through.

5

Remove vegetables from grill and cut into 1/2-inch dice.

6

Combine eggplant, peppers and onions in a medium bowl. Add

7

remaining ingredients inluding the remaining 2 tablespoons of

8

olive oil and season with salt and pepper, to taste.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (32.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

768.75

Calories From Fat (65%)

497.79

% Daily Value

Total Fat 56.36g

87%

Saturated Fat 7.83g

39%

Cholesterol 0mg

0%

Sodium 28.62mg

1%

Potassium 1397.17mg

40%

Total Carbohydrates 65.09g

22%

Fiber 16.66g

67%

Sugar 13.39g

 

Protein 9.59g

19%