Eggplant Pepper Dip

This unique dip packs a mega Umami punch and goes great with all your favorite veggies, chips and crackers or smothered on tacos, burritos, tamales and more!

Eggplant Pepper Dip
1 medium Eggplant
2 dried Santa Fe Chili Peppers (seeds and ribs can be removed)
4 cloves Garlic
1/2 yellow Onion
1/4 Cup fresh Basil
1 teaspoon ground Cumin
Salt and Pepper
Oil of choice
Pinch of Sugar
Juice of 1 Lemon
1 bunch Fresh Cilantro

Begin by washing, destemming, peeling and rough chopping eggplant, peppers, garlic, onion and basil.  Toss with a generous drizzle of oil, cumin, salt and pepper in a large roasting pan.  Roast at 400 degrees F for about 30-35 minutes or until caramelized (golden brown).  Remove and allow to cool slightly.  Add all to food processor along with lemon, sugar and fresh cilantro.  Puree and while machine is running, drizzle in water until desired consistency is achieved.  Although it might not be the prettiest dish, the flavor is unmatched!

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