SMOKY EGGPLANT DIP

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Owner/Copyright: 1996 PIL

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Servings: 1 1/2 cups dip

Prep Time: 30

Cook Time: 20

INGREDIENTS:

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)

DIRECTIONS:

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.

TIPS:

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.