Brinjal and pepper salsa with cumin-dusted tortilla chips

SHAPE
8 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (15)

tortilla chips
10.00 tortillas — flour
olive oil — cooking spray
45.00 ml cumin — ground
30.00 ml sea salt
SALSA
2.00 aubergine — small, sliced
2.00 red pepper — deseeded and quartered
2.00 yellow pepper — seeded and quartered
1.00 red onion — peeled and quartered
10.00 ml fresh chillies — 573
salt and freshly ground black pepper
2.00 garlic — cloves, crushed
30.00 ml lemon juice
125.00 g goat's milk cheese — soft, crumbled
30.00 ml fresh oregano — chopped
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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



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