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Tomatillo Eggplant Dip
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8
Serving Size: cup
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Ingredients
- 1 pound eggplant
- 1/2 pound tomatillos
- 1/2 cup olive oil, or as needed
- salt and pepper
This simple combination of two contrasting flavors - the smoky richness of grilled eggplant, the
citrusy crunch of tomatillo - brings out the best in both.
Directions
- Heat grill or broiler.
- Wash eggplant and slice into rounds, about 1/2 inch thick -
no need to peel. When grill is hot, brush eggplant slices with olive oil, sprinkle with salt and
grill over direct heat until well browned and soft, 5 - 10 minutes per side, depending on grill
temperature. If slices cook to the point where they get somewhat crisp, that's ok - just don't
let them char. (This can be done ahead, perhaps as the grill heats up for another dish).
Remove
husks from tomatillos and rinse off the sticky coating. Chop coarsely.
Put grilled eggplant
and tomatillos into processor, pulse until they are finely chopped. (To make by hand, chop
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