Roasted eggplant dip

Ingredients 1 medium or 2 small eggplant, cut into ½ inch slices 2 teaspoons salt, divided ¼ teaspoon freshly ground black pepper 1 teaspoon chili powder 1 teaspoon mild curry powder ½ teaspoon cumin 1 medium yellow onion, chopped into quarters 2 garlic cloves, unpeeled Olive oil 8 ounces cherry tomatoes Instructions Preheat oven to 400 degrees F. Spread the eggplant slices onto baking sheets. Sprinkle with 1 teaspoon salt and leave for 15 minutes to draw out excess liquid. Pat the slices dry. To a small bowl combine the salt, pepper, chili powder, curry and cumin. Set aside. Add the onions and garlic to the baking sheets in an even layer. Drizzle the vegetables with the olive oil. Sprinkle the spice mixture evenly over the vegetables. Mix well using your hands. Roast in the oven for 25 minutes. Drizzle the tomatoes with oil and add to the eggplant on the baking sheets. Continue to roast for 10 minutes longer, just until the tomatoes soften. Remove from the oven and allow to cool slightly. Add all the vegetables to a food processor and pulse until almost smooth but still slightly chunky. Serve with baked pita chips, crackers or toasted bread.