For the chips:
6 6” tortillas
1/4 cup canola oil
Salt and freshly ground pepper
2 tablespoons ground cumin
For the dip:
2 medium eggplants
3 cloves garlic
3-4 pickled cherry peppers, drained
1/4 cup olive oil
2 tablespoons wine vinegar
3 tablespoons chopped fresh parsley or cilantro leaves, plus more for garnish
Kosher salt and freshly ground pepper to taste
Prepare the chips:
Preheat the oven to 375 degrees F.
Brush the tortillas with oil on both sides and season 1 side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown. When cool enough to handle, cut into eighths or break into chip-size pieces.
Prepare the dip:
Preheat the grill to medium high. Grill the whole eggplants until soft, about 25 to 30 minutes. Let cool slightly, cut each in half, and remove the flesh and place it in the work bowl of a food processor. Add the remaining ingredients and process until smooth. Season with salt and pepper, to taste. Scrape the mixture into a serving bowl, garnish with additional chopped cilantro, and serve with the baked tortilla chips.