Ingredients
1 eggplant
1/4 c. extra-virgin olive oil
extra-virgin olive oil
2 ancho chiles
boiling water
1 tsp. sweet smoked paprika
1 tsp. ground cumin
1/2 tbsp. light brown sugar
salt
Freshly ground pepper
Preparation
Step 1Light a grill. Rub the eggplant with olive oil and grill over high heat, turning occasionally, until the skin is charred and the eggplant is very tender, 20 minutes. Let the eggplant cool slightly, then scoop the flesh into a colander and let stand for 10 minutes to drain.Step 2Meanwhile, soak the chiles in boiling water until pliable, about 15 minutes. Drain them and discard the stems and seeds, then transfer the chiles to a blender. Add the eggplant, paprika, cumin, sugar, and 1/4 cup of oil and puree. Season with salt and pepper. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
