Roasted Eggplant Dip

Roasted Eggplant Dip   



3 tablespoons oil

1 tablespoon GravyMaster®

1 medium eggplant, peeled and cut into ½” cubes (about 4 cups)

1 red or green bell pepper, chopped

¼ cup plain yogurt

1 tablespoon lemon juice

1 teaspoon ground cumin

1/8 teaspoon cayenne powder (optional)

2 tablespoons finely chopped parsley



1.       Preheat oven to 400°F.  In large bowl, blend oil and GravyMaster®.  Stir in eggplant and pepper and toss thoroughly to completely coat.

2.       Arrange in single layer on non-stick or parchment lined baking sheet and roast 20 minutes, stirring once.  Cool slightly.

3.       In food processor, place eggplant mixture, yogurt, lemon juice, cumin and cayenne.  Pulse just to form a chunky puree.  Stir in parsley and chill.  Serve, as desired, with fresh vegetables or pita chips


Makes about 2 cups.