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Source: FRENCH'S® Famous Cookbook

Smoky Eggplant Dip
A great tasting dip to try for your next get-together.
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Serves: 1 1/2 cups
Prep Time: 30 minutes
Cook Time: 20 minutes
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1 large (1 pound) eggplant
1/4 cup olive oil
3 tablespoons FRANK'S® RED HOT® Sauce
2 tablespoons peanut butter, or tahini paste
1 tablespoon lemon juice
2 teaspoons garlic, minced
3/4 teaspoon salt
1/2 teaspoon ground cumin
4 pita breads, (for pita chips, recipe follows)




Place eggplant on an oiled rack. Grill eggplant over high heat for 15 minutes until soft and skin is charred, turning often. Remove from grill and let stand until cool enough to handle.
Peel away charred skin with paring knife. Coarsely chop eggplant. Place in a strainer or kitchen towel. Press out excess liquid. Place eggplant in a food processor. Add remaining ingredients. Cover and process until mixture is very smooth. Chill and serve with Spicy Pita Chips.


Spicy Pita Chips: Split 4 pita breads in half lengthwise. Combine 1/2 cup olive oil, 2 tablespoons Frank's RedHot Sauce and 1 tablespoon minced garlic. Brush mixture on both sides of pitas. Grill over medium heat 5 minutes until crispy, turning once. Cut pitas into triangles.





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