Photo: Smoky Eggplant Dip with Baked Cumin Tortilla Chips Recipe
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.
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By Ebroe
Arlington, VA
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.
By BettyBP
NY
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.
By paulman
Mesa, AZ
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.
Read all 13 reviews