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:

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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