Smoky Eggplant Dip

1 large eggplant (about 1 pound)
1/4 cup olive oil
3 tablespoons Frank's RedHot Cayenne Pepper Sauce
2 tablespoons peanut butter or sesame tahini paste
1 tablespoon lemon juice
2 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon ground cumin
pita chips

Grill eggplant on greased rack over high heat for 15 minutes 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 remaining ingredients. Cover and process until mixture is very smooth. Refrigerate until chilled.

Serve with chips.

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