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1
Position a rack in the middle of the oven and preheat to 375F.
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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.
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3
Remove from the pan and cool.
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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.
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5
Position the rack about 6 inches above the heat source.
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6
Brush the eggplant slices on both sides with 4 tablespoons of the oil.
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7
When the grill is ready, lay the eggplant slices on the rack.
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8
Cover and grill, turning once, until the eggplant slices are tender and well-browned, about 9 minutes total.
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9
Transfer to a cutting board and let cool.
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10
Coarsely chop the eggplant.
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11
In a food processor, combine the eggplant, sun-dried tomatoes, vinegar, chipotles, garlic, remaining 1 tablespoon oil, and salt.
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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).
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13
Adjust the seasoning.
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14
(The dip can be prepared up to this point 2 days ahead.
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15
Cover tightly and refrigerate, returning it to room temperature for serving.)
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16
Transfer the dip to a serving dish.
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17
Sprinkle the pine nuts and the cilantro over the dip.
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18
Serve, accompanied by the com chips, for scooping.
