Grilled Eggplant Dip with Sweet and Smoky Flavors

Name: Grilled Eggplant Dip with Sweet and Smoky Flavors
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons pine nuts; 2 eggplants (about 1 1/2 pounds total), trimmed and cut lengthwise into 1/2-inch slices (do not peel); 5 tablespoons roasted garlic-flavored olive oil (available in gourmet shops and some supermarkets) or plain olive oil; 1/3 cup chopped oil-packed sun-dried tomatoes; 3 tablespoons balsamic vinegar; 3 tablespoons minced canned chipotle chiles en adobo; 3 garlic cloves, chopped; 1 teaspoon salt; 1/4 cup finely chopped cilantro (optional); Corn tortilla chips; Mesquite

Servings: persons

3 tablespoons pine nuts
2 eggplants (about 1 1/2 pounds total), trimmed and cut lengthwise into 1/2-inch slices (do not peel)
5 tablespoons roasted garlic-flavored olive oil (available in gourmet shops and some supermarkets) or plain olive oil
1/3 cup chopped oil-packed sun-dried tomatoes
3 tablespoons balsamic vinegar
3 tablespoons minced canned chipotle chiles en adobo
3 garlic cloves, chopped
1 teaspoon salt
1/4 cup finely chopped cilantro (optional)
Corn tortilla chips
Mesquite

1
Position a rack in the middle of the oven and preheat to 375F.
2
Spread the pine nuts in a shallow metal pan, like a cake tin, and toast them, stirring often, until they are crisp and lightly browned, about 8 minutes.
3
Remove from the pan and cool.
4
Meanwhile, light a direct-heat charcoal fire and let it burn down to medium-hot (5 seconds to ouch), or preheat a gas grill to medium-high.
5
Position the rack about 6 inches above the heat source.
6
Brush the eggplant slices on both sides with 4 tablespoons of the oil.
7
When the grill is ready, lay the eggplant slices on the rack.
8
Cover and grill, turning once, until the eggplant slices are tender and well-browned, about 9 minutes total.
9
Transfer to a cutting board and let cool.
10
Coarsely chop the eggplant.
11
In a food processor, combine the eggplant, sun-dried tomatoes, vinegar, chipotles, garlic, remaining 1 tablespoon oil, and salt.
12
Process, stopping several times to scrape down the sides of the work bowl, until the mixture is almost pureed (leave a bit of texture).
13
Adjust the seasoning.
14
(The dip can be prepared up to this point 2 days ahead.
15
Cover tightly and refrigerate, returning it to room temperature for serving.)
16
Transfer the dip to a serving dish.
17
Sprinkle the pine nuts and the cilantro over the dip.
18
Serve, accompanied by the com chips, for scooping.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons pine nuts, 2 eggplants (about 1 1/2 pounds total), trimmed and cut lengthwise into 1/2-inch slices (do not peel), 5 tablespoons roasted garlic-flavored olive oil (available in gourmet shops and some supermarkets) or plain olive oil, 1/3 cup chopped oil-packed sun-dried tomatoes, and more.

Yes, Grilled Eggplant Dip with Sweet and Smoky Flavors falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!