smoky eggplant dip with spicy pita chips

How To Make smoky eggplant dip with spicy pita chips

• 1

  Dip Directions
• 2

  Preheat grill on medium, Place eggplant on an oiled grid. Grill 15 minutes or until soft and skin is charred, turn often. Remove from grill and cool until you can handle it.
• 3

  Peel skin from the eggplant with a paring knife and discard. Coarsely chop eggplant and place in a strainer or kitchen towel and gently press out any excess liquid.
• 4

  Place eggplant in food processor add olive oil, peanut butter, lemon juice, garlic, salt, cumin, and hot sauce. Cover and process until it is very smooth. Transfer to a bowl and refrigerate 30 minutes or overnight.
• 5

  Spicy Pita Chips Directions
• 6

  Split 4 pita bread rounds in half lengthwise.
• 7

  Combine olive oil, hot sauce, and garlic in a small bowl. Bush the mix on both sides of the pita bread. Grill over medium heat about 5 minutes until crispy turning only once. Cut pitas into triangles.
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