Smoky Eggplant Dip with Spicy Pita Chips

Beth Streeter


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!


★★★★★ 1 vote

30 Min
20 Min



  • 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
  • 1/2 tsp
    ground cumin

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

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.

Printable Recipe Card

About Smoky Eggplant Dip with Spicy Pita Chips

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

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