Ingredients

6 flour tortillas
1/4 cup vegetable oil
Salt and freshly ground pepper
2 tablespoons ground cumin
2 medium eggplants
3 cloves garlic, chopped
1 tablespoon chipotle pepper puree
1 cup olive oil
2 tablespoons aged sherry vinegar
3 tablespoons chopped fresh cilantro leaves, plus more for garnish

Directions

Preheat the
oven to 375 degrees F.
Brush the tortillas with oil on both sides and season 1 side with salt, pepper and cumin. Place on a baking
sheet and bake until lightly golden brown. When cool enough to handle, cut into eighths or break into
chip-size pieces.

Preheat the grill to high. Grill the eggplant until soft, about 25 to 30 minutes. Let cool slightly, cut each
in half, and remove the flesh and place it in the work bowl of a food processor. Add the remaining ingredients
and process until smooth. Season with salt and pepper, to taste. Scrape the mixture into a serving bowl,
garnish with additional chopped cilantro, and serve with the baked tortilla chips.