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Smoky Eggplant Dip smoky-eggplant-dip Makes: 1 1/2 cups dip 1 large eggplant, (about 1 pound) 1/4 cup olive oil 3 tablespoons FRANK'S RedHot® Original Cayenne Pepper Sauce 2 Tbsp. peanut butter or tahini paste 1 Tbsp. Lemon juice 2 cloves Garlic, minced 3/4 teaspoon salt 1/2 tsp. ground cumin 1 Spicy Pita Chips [or (recipe follows)] <p>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.</p><p>PEEL charred skin from eggplant with paring knife; discard. Coarsely chop eggplant. Place in strainer or kitchen towel. Press out excess liquid.</p><p>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.</p>

Smoky Eggplant Dip

Makes: 1 1/2 cups dip
Prep Time: 30 min
Cook Time: 20 min

Ingredients

  • 1 large eggplant, (about 1 pound)
  • 1/4 cup olive oil
  • 3 tablespoons FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 2 Tbsp. peanut butter or tahini paste
  • 1 Tbsp. Lemon juice
  • 2 cloves Garlic, minced
  • 3/4 teaspoon salt
  • 1/2 tsp. ground cumin
  • 1 Spicy Pita Chips [or (recipe follows)]

Directions

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.

- Tips

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.

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