User Rating

Pin It

Servings: 1 1/2 cups dip

Prep Time: 30

Cook Time: 20


1 large eggplant (about 1 pound)

1/4 cup olive oil

3 tbsp. FRANK'S® RedHot® Original Cayenne Pepper Sauce

2 tbsp. peanut butter or tahini paste

1 tbsp. lemon juice

2 cloves garlic, minced

3/4 tsp. salt

1/2 tsp. ground cumin

Spicy Pita Chips (recipe follows)


Prepare grill. Place eggplant on oiled grid. Grill, over high heat, 15 min. or until soft and skin is charred, turning often. Remove from grill; cool until easy enough to handle.

Peel charred skin from eggplant with paring knife; discard. Coarsely chop eggplant. Place in strainer or kitchen towel. Press out excess liquid.

Place eggplant in food processor. Add oil, Frank's RedHot Sauce , peanut butter, lemon juice, garlic, salt and cumin. Cover; process until mixture is very smooth. Spread eggplant mixture on serving platter. Cover; refrigerate until chilled. Serve with Spicy Pita Chips.


Spicy Pita Chips: Split 4 pita breads in half lengthwise. Combine 1/2 cup olive oil, 1/4 cup FRANK'S RedHot Sauce and 1 tablespoon minced garlic in small bowl. Brush mixture on both sides of pitas. Place pitas on grid. Grill over medium heat, about 5 min. or until crispy, turning once. Cut pitas into triangles.


Reviewed on 10/28/2011
Outstanding at the tailgate party. i use nacho chips with it.

Keith P.