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
  • 1/4 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne powder optional
  • 2 tablespoons finely chopped parsley


  • Preheat oven to 400°F. In a large bowl, blend oil and GravyMaster®. Stir in eggplant and pepper and toss thoroughly to completely coat.
  • Arrange in single layer on non-stick or parchment lined baking sheet and roast 20 minutes, stirring once. Cool slightly.
  • In a 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

Source: Gravy Master

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Roasted Eggplant dip

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