First slice your eggplant rounds. Place on a baking sheet lined with parchment paper and sprinkle them with salt. Let set for about 10 minutes and then wipe the salt and moisture off with a towel.

Preheat oven to high broil. Place baking sheet on top rack and broil for about 5 minutes on each side. Flip the eggplant rounds halfway through and be sure to keep an eye on them so they don't burn. They should be tender and a little brown. Remove from oven.

Place the cooked rounds in a pot or glass bowl and place lid on top. This is to let the eggplant steam for a few minutes. On the original recipe she wraps them in foil. I prefer the glass bowl with lid.

After steaming the eggplant skin should peel away. If not, cut off the skin on all the rounds. You should have enough eggplant to fill about 1 cup.

Then put eggplant in a blender with just the JUICE of the tomato/pepper mix, cumin, chili powder 3 tbsp nutritional yeast and garlic blend on high until smooth and creamy. Taste and adjust seasonings as needed. You might want to add salt and pepper or more nutritional yeast for a cheesier flavor.

NOTE: If it needs to be thicker you can add corn starch or even a little flour. To thin, add a little water or unsweetened almond milk.

Transfer to a small pan and stir in the tomato/pepper mix. Warm over medium heat for about 5 minutes. It should thicken here as well.

Pour in bowl and top with cilantro for garnishing. Serve with chips, veggies, tacos or whatever you like.

NOTE: The dip will start to change colors a little when it sits out for a while. It doesn't change the taste, but if serving to friends it's best when fresh.