Brinjal and pepper salsa with cumin-dusted tortilla chips

Recipe from: 10/1/2000 12:00:00 AM

Ingredients 16
Servings 8


  • 10
    flour tortillas
  • olive oil cooking spray
  • 45
    ground cumin
  • 30
    sea salt
  • 2
    small aubergines, thickly sliced
  • 2
    red peppers, seeded and quartered
  • 2
    yellow peppers, seeded and quartered
  • 1
    red onion, peeled and quartered
  • 10
    olive oil
  • salt and milled pepper
  • 2
    garlic cloves, crushed
  • 30
    lemon juice
  • 125
    soft goat's cheese, crumbled
  • 30
    fresh origanum, chopped


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

Read more on: bake  |  grill

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