Tortilla Chips and Eggplant Dip

1h 30min
Stanislava Dimitrova
How it's made: 

Today I will show you a culinary interpretation on the popular tortilla bread. We'll make homemade tortilla chips and will serve it with eggplant dip. Great idea for a football night at home with friends.

To prepare the tortilla bread:

Stir the flour, salt and baking powder together. Make a well and pour the 4 tablespoons of olive oil. Work the mixture into a dough as you gradually add the lukewarm water. Turn the dough on a floured surface and knead for a few minutes until it's soft and non-sticky. Divide the dough into 10-12 balls of equal size (about the size of an egg) and place them in a dry bowl. Cover them with clean cloth.

Meanwhile, place a large skillet on the stove to heat up. Back to the dough - dust the work surface with flour. Take a piece of dough and pat it into a 5-inch circle. Roll it out with a rolling pin, from the center out, until you have an 8- or 9-inch circle. Transfer the tortilla to the hot, dry skillet. As soon as it starts blistering, turn it, and let the other side cook. Turn it a couple of more times and remove the baked tortilla bread. Place it in a clean dry cloth and repeat the same procedure with the rest of the dough.

Once the tortilla bread is baked, cut each tortilla into 6 to 18 pie-shaped wedges. Place on a ungreased baking sheet in a single layer. Sprinkle with olive oil, salt, paprika and savory and grill at 450 F for a few minutes. The homemade tortilla chips is ready.

To make the dip:

Roast the eggplant in the oven until soft in the middle. Peal the skin, remove the seeds and purée rest of the eggplant. Add the sesame tahini, pinch of salt, a tablespoon of olive oil and the minced garlic. Mix it well to get a homogeneous dip.


You could combine the eggplant dip with a roasted pepper appetizer. Just chop the roasted peppers. Season with salt, balsamic vinaigrette and olive oil and sprinkle with fresh parsley.


Shopping list: 
3 cups all purpose flour
2 tablespoons baking powder
1 tablespoon salt
5 tablespoons olive oil
1 cup lukewarm water
1-2 eggplants
2-3 tablespoons sesame tahini (paste)
2 garlic cloves, minced
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