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Mexicali Eggplant Dip

Similar to the Mid-East “Baba Ghanoush”, this Mexicali version includes roasted Anaheim peppers, cilantro, chili powder, and cumin. You will love this dip with vegetables. It is far lower in calories than typical cream cheese dips. Mexicali Eggplant Dip

Makes 1 1/2 cups.


  • 2 medium globe eggplants
  • 1 Anaheim pepper
  • 2 Tbsp lemon juice
  • 1/3 c plain yogurt
  • 1 Tbsp cilantro, minced
  • 2 cloves garlic, minced
  • 2 tsp cumin powder
  • 2 tsp mild chili powder
  • 1 1/4 tsp sea salt (or to taste)
  • 2 Tbsp olive oil


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet.
  2. Place whole, unpeeled eggplants on baking sheet, and prick holes in the skin with a fork.
  3. Cut the Anaheim pepper in half lengthwise and remove the stem, seeds, and membranes. Place the pepper halves on the baking sheet with the eggplant. Roast both for about 40 minutes, or until the eggplant is soft and the pepper is beginning to brown. Remove from oven, and place on a cutting board until cool enough to handle.
  4. Cut off stems of eggplants and pull off skin. Place pulp in a food processor or electric blender. Add the Anaheim pepper.
  5. Add lemon juice, yogurt, cilantro, garlic, cumin, chili powder, and salt; pulse until pureed.
  6. Transfer eggplant mixture to a medium sized refrigerator container, and slowly mix in olive oil. Cover tightly and refrigerate for 3 hours or more.
  7. Garnish with cilantro. Serve with carrot and celery sticks and/or unsalted tortilla chips.

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