Memorial Day Recipes

Smoky Eggplant Dip with Baked Cumin Tortilla

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Smoky Eggplant Dip with Baked Cumin Tortilla

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This vegan dip is an exciting blend of flavors and textures.

Ingredients

  • 6 flour tortillas
  • 1/4 C. vegetable oil
  • Salt and freshly ground pepper
  • 2 Tbs. ground cumin
  • 2 medium eggplants
  • 3 cloves garlic, chopped
  • 1 Tbs. chipotle pepper puree
  • 1 C. olive oil
  • 2 Tbs. aged sherry vinegar
  • 3 Tbs. chopped fresh cilantro leaves, plus more for garnish

Directions

Preheat the oven to 375 degrees F. Brush the tortillas with oil on both sides and season 1 side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown. When cool enough to handle, cut into eighths or break into chip-size pieces. Preheat the grill to high. Grill the eggplant until soft, about 25 to 30 minutes. Let cool slightly, cut each in half, and remove the flesh and place it in the work bowl of a food processor. Add the remaining ingredients and process until smooth. Season with salt and pepper to taste. Scrape the mixture into a serving bowl, garnish with additional chopped cilantro, and serve with the baked tortilla chips.

Chips Recipe courtesy Bobby Flay 

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