Smoky Eggplant Dip with Baked Cumin Tortilla Chips

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Smoky Eggplant Dip with Baked Cumin Tortilla Chips

 

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

 

 

 

 

 

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.

 

Yield: about 6 servings

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 35 minutes

 

Author: Bobby Flay

Source: Episode#: GL1B07 Television Food Network

Formattted by Chupa Babi: 06.15.08

 

 

 

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