Fire up the grill for your party appetizers! This delicious dip blends eggplant, black beans, ancho chile and tangy lime. It’s the perfect partner for garden vegetable crudités or tortilla chips.
Yield: 2 cups
Grilling time: 20 minutes
Preparation time: 5 minutes
1 large eggplant, peeled
1 small red bell pepper, cored
1 small onion, peeled
1 (15 ounce) can black beans, drained and rinsed
Juice of 3 limes*
1/3 cup chopped cilantro
1 to 1 ½ teaspoons salt
¾ teaspoon ancho chile powder
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
Heat the grill to medium-high. Cut the eggplant into ½ inch thick slices. Cut the bell pepper in half. Cut the onion into ¼ to ½ inch slices (leave the rings intact). Rub the vegetables lightly with olive oil.
Grill the vegetables for 20 minutes, flipping once or twice, until tender.** Once cool enough to handle, transfer the vegetables to the bowl of a food processor.
Add the black beans and lime juice. Process on high for about 20 seconds, until the veggies and beans are chopped fine and maintain a spread-like consistency.
Add the cilantro, 1 teaspoon of salt, chile powder, cumin and cayenne pepper. Pulse until all the spices are mixed in and the cilantro is finely chopped. Taste and add the additional ½ teaspoon of salt if desired.
Serve immediately, or refrigerate in a sealed container for up to one day.
*We recommend using lemons and limes from Paramount Citrus. They are consistently fresh and juicy and available at most major grocery, mass and club retailers.
**This dip can also be made in your oven. Place the vegetables on a baking sheet and roast at 425 degrees F for about 20 minutes, flipping once halfway through.