Try this Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips recipe, or contribute your own.
Suggest a better descriptionChips: preheat oven to 350 F. Spread tortilla pieces out on a baking sheet and coat with olive oil spray. Bake 8-10 minutes, until lightly golden. While still warm, sprinkly chips with cumin and salt. When cool, store in resealable plastic bags until ready to use.
Salsa: brush eggplant and peppers with olive oil and season with salt and pepper. Grill 3-4 minutes per side, until golden brown and tender (not mushy). Remove vegetables from grill, cut into ½-inch pieces and transfer to a medium bowl. Add remaining ingredients and toss to combine.
Nutrition:
245 calories
8 g fat (29%)
5 g fiber
57% carbs (35 grams)
14% protein (8.5 grams)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (266g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 210 | ||
Calories from Fat: 70 (33%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.8g | 10 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 979.5mg | 34 % | |
Potassium 614.4mg | 16 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 22.9g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 210
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.