Smoky Eggplant Dip
- Servings: makes about 1 ½ cups
- Prep Time:
- Cook Time:
Ingredients:
| 1 | eggplant (about 1 lb./500 g) | 1 |
| ¼ cup | olive oil | 50 mL |
| 3 tbsp | FRANK'S® REDHOT® Original Cayenne Pepper Sauce | 45 mL |
| 2 tbsp | peanut butter or tahini paste | 30 mL |
| 1 tbsp | lemon juice | 15 mL |
| 2 | garlic, minced | 2 |
| ½ tsp | salt | 2 mL |
| ½ tsp | ground cumin | 2 mL |
| Spicy Pita Chips (recipe follows) |
Directions:
PREPARE grill. Place eggplant on oiled grid. Grill, over high heat, 15 min. or until soft and skin is charred, turning often. Remove from grill; cool until easy enough to handle.
PEEL charred skin from eggplant with paring knife; discard. Coarsely chop eggplant. Place in strainer or kitchen towel Press out excess liquid.
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. Spread eggplant mixture on serving platter. Cover; refrigerate until chilled. Serve with Spicy Pita Chips.
SPICY PITA CHIPS: Split 4 pita breads in half lengthwise. Combine ½ cup (125 mL) olive oil, ¼ cup(50 mL) Frank's RedHot Sauce and 1 tablespoon (15 mL) minced garlic in small bowl. Brush mixture on both sides of pitas. Place pitas on grid. Grill over medium heat, about 5 min. or until crispy, turning once. Cut pitas into triangles.
