Smoky Eggplant Dip
Net Wt.: ????
|Serving Size: ??? Makes:|
|Amount Per Serving||% DV*|
|* Percent Daily Values (DV) are based on 2,000 calorie diet.|
Prepare grill. Place eggplant on oiled grid. Grill, over high heat, 15 min. 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 oil, Frank's RedHot Sauce , peanut butter, lemon juice, garlic, salt and cumin. Cover; process until mixture is very smooth. Spread eggplant mixture on serving platter. Cover; refrigerate until chilled. Serve with Spicy Pita Chips.
Spicy Pita Chips: Split 4 pita breads in half lengthwise. Combine 1/2 cup olive oil, 1/4 cup FRANK'S RedHot Sauce and 1 tablespoon minced garlic in small bowl. Brush mixture on both sides of pitas. Place pitas on grid. Grill over medium heat, about 5 min. or until crispy, turning once. Cut pitas into triangles.