directions
-
1
Cut eggplant in half lengthwise and brush cut surfaces with 1 tablespoon olive oil
-
2
Place in basket and rotate for 30 to 40 minutes or until the eggplant is very soft
-
3
Scrape the eggplant pulp out of the skin into a food processor or blender container
-
4
Add the remaining 1 tablespoon olive oil, the lemon juice, garlic and dill
-
5
Season to taste with salt and pepper
-
6
Sprinkle with paprika and serve with pita wedges. Tip: To warm pita bread, wrap in foil in place in steamer tray to warm for the last 10 minutes of the eggplant rotating time.
ROASTED EGGPLANT DIP WITH FRESH DILL
ingredients
- Makes 2 cups:
- 1 large eggplant
- 2 tablespoons olive oil, divided use
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 to 2 tablespoons minced fresh dill
- Salt and pepper to taste
- Paprika
- Warmed pita bread wedges