 Smoky Eggplant Dip
Makes 1-1/2 cups dip
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Image © Publications International, Ltd.
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Smoky Eggplant Dip
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Ingredients
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1
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large eggplant (about 1 pound)
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1/4
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cup olive oil
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3
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tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
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2
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tablespoons peanut butter or tahini paste
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1
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tablespoon lemon juice
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2
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cloves garlic, minced
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3/4
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teaspoon salt
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1/2
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teaspoon ground cumin
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Spicy Pita Chips (recipe follows)
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Prep Time
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30 minutes
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Cook Time
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20 minutes
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Chill Time
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30 minutes
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1. Prepare grill. Place eggplant on oiled grid. Grill, over hot coals, 15 minutes or until soft and skin is charred, turning often. Remove from grill; cool until easy enough to handle.
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2. Peel skin from eggplant with paring knife; discard. Coarsely chop eggplant. Place in strainer or kitchen towel. Press out excess liquid.
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3. Place eggplant in food processor; add oil, Frank's RedHot Sauce, peanut butter, lemon juice, garlic, salt and cumin. Cover; process until mixture is very smooth. Transfer to serving bowl. Cover; refrigerate until chilled. Serve with Spicy Pita Chips.
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Spicy Pita Chips
Split 4 pita bread rounds in half lengthwise. Combine 1/2 cup olive oil, 1/4 cup Frank's RedHot Sauce and 1 tablespoon minced garlic in small bowl. Brush mixture on both sides of pitas. Place pitas on grid. Grill, over medium coals, about 5 minutes or until crispy, turning once. Cut pitas into triangles.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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