I had to clean up my produce drawer and use up some of the vegetable that were in there…I had two eggplants and colorful bell peppers. I also had poblano and anaheim pepper that I had to use before they expire…

This dip is one of the easiest side dish you could make in no time, and I love eggplants anything! I will eat eggplants any way I can get it, its so delicious, meaty and healthy.. And that was no brainer for me to create this dish on the spot…

I served this delicious and chunky dish as a side dish to my grilled chicken breast that I cooked with my own mix of spices that I cannot cook poultry without it….I listed it in this post Turkey Breast.

Preheat oven to 400′

2 medium eggplants, peeled and cut to cubes

1 large red bell pepper cut in to big size pieces

1 large yellow bell pepper cut in to big size pieces

1 large poblano pepper cut in to big size pieces

5 fresh garlic cloves

3 tbsp. cilantro leaves

3 tbsp. olive oil

1/2 tbsp. sea salt

1/2 tbsp. black pepper

1/4 tsp. curry powder

1/4 tsp. ground cumin

2 tbsp. tahini paste

2 tbsp. lemon juice

3 tbsp. water

Nonstick cooking spray

Spray two baking sheets lined with aluminum foil with cooking spray, add the cut up peppers on to one sheet and the eggplants on to the other sheet pan.

Drizzle olive oil on top of the vegetables on each sheet pans, mix well.

Add salt and pepper equally to each pan and mix well.

Add 3 garlic cloves to the peppers pan and reserve two to the side.

Roast for 44-46 minutes.

Let both pans cool for 20 minutes.

Combine all the roasted vegetables in a bowl of a food processer, add the reserved garlic cloves, cilantro, curry powder, cumin, tahini paste, lemon juice and water.

Pulse for about a minute or until all chopped and combined but not saucy or mushy, you need the texture to be chunky in order to scope it with a crispy pita bread.

Add salt and pepper if needed…

Enjoy!