Eggplant Curry Dip

So I have already admitted to all of you that I love watching playoff games.  I especially love to eat while watching them.  I like to have a couple recipes for such an event that are actually healthy...maybe even good for you!

I think this dish is perfect, tons of roasted vegetables with Indian spices.  It has awesome flavor which means the first thing people think when they take a bite isn't how healthy it is.  I think it pairs best with slices of toasted baguette or pita chips.  Sliced cucumbers or carrots would work well too.  I hope your football fans like it as much as mine!

Eggplant Curry Dip

2 medium eggplant, diced to 2"cubes

5 Roma tomatoes, quartered

1 onion, chopped

3 garlic cloves, peeled

4 TBS of olive oil

1 tsp of salt

1/2 tsp of black pepper

1/4 cup of loosely packed fresh cilantro leaves

1/3 cup of nonfat plain yogurt

2 TBS of curry powder

1 TBS of Garam Masala

1 TBS of coriander

Toss the eggplant, tomatoes, onion, and garlic with the olive oil, salt, and pepper.  Spread on a baking sheet and bake at 400degrees for 40 minutes, stirring occasionally during the cooking process.  Add the vegetables to the bowl of a large food processor.  Pulse until a chunky paste.  Add in the cilantro, yogurt, curry powder, Garam Masala, and coriander.  Pulse until a coarse paste.  Taste to check the seasoning.  Serve alongside your favorite crudités.  Enjoy!