Eggplant Dip with Root Vegetable Chips (for Connonym and anyone else interested)

For dip, puree the following in a food processor:

One large handful basil leaves
One large handful parsley
Four garlic cloves

4 mid-size eggplants, grilled whole (pierce a few times with a knife, grill 8 minutes a side until mostly blackened--about 30-40 minutes, chop off the top, and squeeze or scrape out the pulp)
2 large tomatoes, grilled whole (make an "x" at the bottom, and grill until they look cooked--about 15-20 minutes, let cool, peel, core)

Sugar or honey (to taste)
Lemon juice or apple cider vinegar (to taste)
S&P (to taste)

Refrigerate a few hours or overnight.

For the vegetable chips, slice thinly any combination of potato, beet, turnip, carrot, parsnip, rutabaga, sweet potato, etc. (Hint: Slice carrots, parsnips, and other "long" vegetables lengthwise.)
Fry in canola oil in small batches, once to cook (until they're soft, drain and let cool) and once to crisp (until they're golden and crispy--but be careful, some of these vegetables go from crisp to burnt pretty quickly).
Sprinkle with salt while still warm.

Serve chips with or without dip. Serve dip with or without chips.

My sister and I snacked on it while we cleaned up last night and discussed that it's something we'll definitely be making. We eat a lot of hummus and guacamole and this will be a tasty (and lighter) alternative to those. Thanks for posting the recipe :) It was good to see you guys yesterday.

There were a couple of tablespoons of olive oil in there.

:hi:

Thanks for the recipe. I'll be moving soon so this will be a great dip to use at my housewarming. Better than spinach dip.