Tomatillo Eggplant Dip Recipe

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This simple combination of two contrasting flavors - the smoky richness of grilled eggplant, the citrusy crunch of tomatillo - brings out the best in both.
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Servings:
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Ingredients
  • 1 pound eggplant
  • 1/2 pound tomatillos
  • 1/2 cup olive oil, or as needed
  • salt and pepper
Container: food processor
Directions
PREP
10 mins
COOK
15 mins
READY IN
25 mins
  • 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 tomatillos and grilled eggplant finely, then use a large spoon to mash a part of the mixture). Add salt and pepper to taste. Serve immediately or cover and refrigerate. 
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