Flatbreads with smoked eggplant dipping sauce

Ingredients:

• 6 flatbreads tortilla from wheat flour
• 2 medium-sized eggplants
• 1/4 cup vegetable oil
• Salt and ground black pepper
• 2 tbsp. ground cumin
• 3 chopped cloves of garlic
• 1 tbsp chipotle pepper puree
• 1 cup olive oil
• 2 tablespoons aged sherry vinegar
• 3 tablespoons chopped fresh cilantro leaves, plus more for garnish

Preparation:

1. Preheat oven to 190°C.
   
   Brush both sides of the tortillas with oil and sprinkle one side with salt, pepper, and cumin. Place the tortillas on a baking sheet and bake until light golden brown. When cool enough to avoid burning your hands, cut the tortillas into 8 triangles each or break into chip-sized pieces.
2. Preheat the grill to high. Grill the eggplants until tender, about 25-30 minutes. Let cool slightly, cut each eggplant in half, and scoop out the flesh. Place in the bowl of a food processor.
   
   Add the remaining ingredients and blend until smooth. Season with salt and pepper to taste. Transfer the mixture to a serving bowl, garnish with chopped cilantro, and serve with baked tortilla chips.