Smoky Eggplant Dip with Baked Cumin Tortilla Chips

Name: Smoky Eggplant Dip with Baked Cumin Tortilla Chips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 Tbsp chipotle pepper puree; 2 mediums eggplants; 6 flour tortillas; 3 Tbsps chopped fresh cilantro leaves, plus more for garnish; 3 cloves garlic, chopped; 2 Tbsps ground cumin; 237 milliliters olive oil; 6 servings Salt and freshly ground pepper; 2 Tbsps aged sherry vinegar; 59 milliliters vegetable oil

The recipe Smoky Eggplant Dip with Baked Cumin Tortilla Chips is ready in approximately 45 minutes and is definitely a tremendous dairy free, lacto ovo vegetarian, and vegan option for lovers of American food. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 20g of fat, and a total of 293 calories. A mixture of chipotle pepper puree, eggplants, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a reasonably priced hor d'oeuvre for The Super Bowl.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Brush the tortillas with oil on both sides and season 1 side with salt, pepper and cumin.

Ingredients you will need

Tortilla

Pepper

Cumin

Salt

Cooking Oil

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.

Equipment you will use

Baking Sheet

Oven

Preheat the grill to high. Grill the eggplant until soft, about 25 to 30 minutes.

Ingredients you will need

Eggplant

Equipment you will use

Grill

Let cool slightly, cut each in half, and remove the flesh and place it in the work bowl of a food processor.

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Baked Tortilla Chips

Salt And Pepper

Cilantro

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1Tbsp

chipotle pepper puree 2mediums

eggplants 6

flour tortillas 3Tbsps

chopped fresh cilantro leaves, plus more for garnish 3cloves

garlic, chopped 2Tbsps

ground cumin 237milliliters

olive oil 6servings

Salt and freshly ground pepper 2Tbsps

aged sherry vinegar 59milliliters

vegetable oil

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Le Grand Courtage rosé Brut Bedazzled Bottle. It has 4.7 out of 5 stars and a bottle costs about 40 dollars.

Le Grand Courtage Rose Brut Bedazzled Bottle

Bright aromas and flavors of fresh strawberry and raspberry combine with notes of lilac and violets. On the palate, a delicate balance of dryness and acidity lingers with flavors of wild berries and pomegranate alongside soft floral notes. This Brut Rosé complements a wide range of foods, from savory to sweet. Try it with spicy Asian dishes, risotto, BBQ, beef, lamb, duck, chicken, prosciutto, seafood, pizza, soft cheese (like brie or goat), cheesecake, crème brulée, strawberry shortcake and berry pie. Mix with fresh grapefruit juice for a refreshing brunch beverage, or add a float to a gin-based cocktail.The Blend: The Chardonnay provides depth and structure, while the Ugni Blanc offers a natural acidity and freshness. The light-bodied Gamay lends vibrant fruit expression and a smooth texture. Grapes are sourced from quality terroirs in France, such as Burgundy and Beaujolais.