Smoky Eggplant Dip with Baked Cumin Tortilla Chips

Name: Smoky Eggplant Dip with Baked Cumin Tortilla Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 flour tortillas; 1/4 cup vegetable oil; Salt and freshly ground pepper; 2 tablespoons ground cumin; 2 medium eggplants; 3 cloves garlic, chopped; 1 tablespoon chipotle pepper puree; 1 cup olive oil; 2 tablespoons aged sherry vinegar; 3 tablespoons chopped fresh cilantro leaves, plus more for garnish

Servings: persons

1
Preheat the oven to 375 degrees F.
2
Brush the tortillas with oil on both sides and season 1 side with salt, pepper and cumin.
3
Place on a baking sheet and bake until lightly golden brown.
4
When cool enough to handle, cut into eighths or break into chip-size pieces.
5
Preheat the grill to high.
6
Grill the eggplant until soft, about 25 to 30 minutes.
7
Let cool slightly, cut each in half, and remove the flesh and place it in the work bowl of a food processor.
8
Add the remaining ingredients and process until smooth.
9
Season with salt and pepper, to taste.
10
Scrape the mixture into a serving bowl, garnish with additional chopped cilantro, and serve with the baked tortilla chips.

1256

kcal

Calories

Fat

121

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 10 ingredients. The key ingredients include: 6 flour tortillas, 1/4 cup vegetable oil, Salt and freshly ground pepper, 2 tablespoons ground cumin, and more.

Yes, Smoky Eggplant Dip with Baked Cumin Tortilla Chips 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!