We love eggplant dip. Given my abundance of chili peppers, I decided to try a spicy roasted eggplant dip. My recipe is an adaptation of a classic Indian Eggplant Curry. My version is less spicy and suitable for a younger crowd. I’ve considerably reduced the number of chili peppers and spices used in a classic Indian curry. This recipe also takes the extra step of roasting the eggplant before sautéing the flesh with the other ingredients. It really is worth the extra step as the oven and grill impart a smoky flavor to the eggplant making all the difference. It is versatile enough to either serve chunky or mixed for a more velvety texture. The chili pepper doesn’t crowd out the eggplant taste and with only a couple of spices this dip will easily become a favorite.