Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips

Ingredients

• 2 slices eggplants 
• 2 cloves garlic finely chopped
• 4 ounces goat cheese crumbled soft
• 2 tablespoons juice of lemon 
• 0.3 cup olive oil 
• 2 tablespoons oregano finely chopped
• 2  onions red sliced
• 2  pasilla peppers red seeded quartered
• 8 servings salt and pepper freshly ground
• 2  pasilla peppers yellow seeded quartered

Equipment

• bowl
• grill

Directions

1. Preheat grill to medium high.
2. 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.
3. Remove vegetables from grill and cut into 1/2-inch dice.
4. Combine eggplant, peppers and onions in a medium bowl.
5. Add remaining ingredients inluding the remaining 2 tablespoons of olive oil and season with salt and pepper, to taste.