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Smoky Eggplant Dip with Baked Cumin Tortilla Chips Recipe

Smoky Eggplant Dip with Baked Cumin Tortilla Chips

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on June 02, 2011

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    Yummy! I followed the recipe minus the cilantro (mine had gone bad and added a Tbsp tahini for some depth of flavor. Very tasty and would make it again. The only reason I didn't give it 5 stars is the texture is a little loose. Not sure how to correct that - maybe salt and drain the eggplant in slices before grilling? All in all, very good and I liked it best warm.

    Oops! Forgot to add that I only used 1/3 cup oil and is was PLENTY.

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  • on August 11, 2010

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    I was looking for a recipe to include an eggplant I picked from our garden-->

    I oven roasted sliced eggplant, 7 cloves of garlic and 2 jalapenos at 400 degrees for 45 minutes (lightly tossed with EVOO and S&P

    Removed from oven (ate two of the garlic cloves : and let it chill.

    When chilled I put in food processor with 2 additional smoked chipotle peppers, 1 can of cannelini beans rinsed, 2 tbl tahini in addition to the cilantro.

    Instead of the ONE CUP of olive oil - I added ONE roasted red pepper left in a jar from last week with a tbl of the oil from jar, 2 tbl of water and the cilantro.

    Excellent heat and the addition of the white beans added an extra health kick.

    For the Chips - I sprayed each side of them with olive oil and sprinkled with the spice mix - pretty tasty = but would not make them again.

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  • on April 16, 2007

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    great appetizer when grilling. takes no time to make and even without the eggplant dip, the chips are great with salsa or quacamole.

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  • on December 21, 2006

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    personally, I dont care all that much for eggplant but I followed the recipe to the letter. I only had access to chipolte peppers in adobe sauce. I rinsed off the sauce and used just the pepper however after tasting the dip I added about a teaspoon of the adobe sauce and it provided some nice balance.

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  • on November 05, 2006

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    I thought the dish really lacked something - not as good as I was expecting. I even added more pepper for flavor.

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  • on July 27, 2006

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    I made this recipe this morning before seeing Bobby prepare this.
    The recipe is not in sinc with the show, since Bobby said to cut the eggplant in half prior to grilling it on the grill. I just rubbed a little bit of oil on the whole eggplant, and let it grill slowly 25 minutes, then cut it in half after finishing. No big deal, just a difference between show and actual recipe. The end result is great, great, great though. Highly recommend!

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  • on April 07, 2006

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    Delicious and spicy appetizer. Goes great with barbeque.

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  • on February 05, 2006

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    Enjoyed the dip. Chips were excellent. We thought the olive oil was overpowering. Increased the cilantro and added lime juice.

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  • on August 05, 2005

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    Very good. Aged sherry vinegar was not available so i used one tablespoon of white wine vinegar and one tablespoon dry sherry. It still turned out beautiful and had lots of flavor. Very rich and meaty.

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  • on March 30, 2005

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    Excellent combination of flavors. I used one chipotle in adobo sauce, and that was just about right for the group I served it to (some of whom have low heat tolerance. Loved the chips, too.

    My one recommendation: don't use an indoor grill pan unless you have vent-hood. I set off all the smoke alarms in the house. Can't wait for warmer weather!

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