Roasted Eggplant Dip With Fresh Dill Recipe
Ingredients
| Eggplant | 1 Large | |
| 2 tablespoons olive oil, divided use | ||
| Lemon juice | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Minced dill | 2 Tablespoon | |
| Paprika | ||
| Warmed pita bread wedges | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut eggplant in half lengthwise and brush cut surfaces with 1 tablespoon olive oil.
Place in basket and rotate for 30 to 40 minutes or until the eggplant is very soft.
Scrape the eggplant pulp out of the skin into a food processor or blender container.
Add the remaining 1 tablespoon olive oil, the lemon juice, garlic and dill.
Season to taste with salt and pepper.
Sprinkle with paprika and serve with pita wedges.
Place in basket and rotate for 30 to 40 minutes or until the eggplant is very soft.
Scrape the eggplant pulp out of the skin into a food processor or blender container.
Add the remaining 1 tablespoon olive oil, the lemon juice, garlic and dill.
Season to taste with salt and pepper.
Sprinkle with paprika and serve with pita wedges.
Chef
