Smoky Eggplant Dip with Spicy Pita Chips

Beth Streeter

By
@bakeratheart

YUMMY! YUMMY! YUMMY! This is SOOOO GOOOD!! It goes in an instant at any gathering we have!! Great for when you are grilling or if you have an inside grill use that!


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Rating:

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Serves:

8-10

Prep:

30 Min

Cook:

20 Min

Ingredients

DIP INGREDIENTS

1
large eggplant (about a pound)
1/4 c
olive oil
3 Tbsp
cayenne hot pepper sauce
2 Tbsp
peanut butter ( or tahini paste)
1 Tbsp
lemon juice
2 clove
minced garlic
3/4 tsp
salt
1/2 tsp
ground cumin

SPICY PITA CHIPS

1/2 c
olive oil
1/4 c
cayenne hot sauce
1 Tbsp
minced garlic
4
pita rounds

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Dips, Vegetable Appetizers
Other Tag: Quick & Easy