- 3 tablespoons pine nuts
- 2 eggplants (about 1½ pounds total), trimmed and cut lengthwise into ½-inch slices (do not peel)
- 5 tablespoons roasted garlic-flavored olive oil (available in gourmet shops and some supermarkets) or plain olive oil
- 1/3 cup chopped oil-packed sun-dried tomatoes
- 3 tablespoons balsamic vinegar
- 3 tablespoons minced canned chipotle chiles en adobo
- 3 garlic cloves, chopped
- 1 teaspoon salt
- ¼ cup finely chopped cilantro (optional)
- Corn tortilla chips
- Mesquite
- Position a rack in the middle of the oven and preheat to 375°F. Spread the pine nuts in a shallow metal pan, like a cake tin, and toast them, stirring often, until they are crisp and lightly browned, about 8 minutes. Remove from the pan and cool.
- Meanwhile, light a direct-heat charcoal fire and let it burn down to medium-hot (5 seconds to “ouch”), or preheat a gas grill to medium-high. Position the rack about 6 inches above the heat source.
- Brush the eggplant slices on both sides with 4 tablespoons of the oil. When the grill is ready, lay the eggplant slices on the rack. Cover and grill, turning once, until the eggplant slices are tender and well-browned, about 9 minutes total. Transfer to a cutting board and let cool. Coarsely chop the eggplant.
- In a food processor, combine the eggplant, sun-dried tomatoes, vinegar, chipotles, garlic, remaining 1 tablespoon oil, and salt. Process, stopping several times to scrape down the sides of the work bowl, until the mixture is almost pureed (leave a bit of texture). Adjust the seasoning. (The dip can be prepared up to this point 2 days ahead. Cover tightly and refrigerate, returning it to room temperature for serving.)
- Transfer the dip to a serving dish. Sprinkle the pine nuts and the cilantro over the dip. Serve, accompanied by the com chips, for scooping.