Roasted Eggplant Dip With Fresh Dill
|Olive oil||2 Tablespoon, divided|
|Fresh lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh dill||2 Tablespoon|
|Pita bread wedges||2 Dozen (Warmed, Adjust Quantity As Needed For Serving)|
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.
Serving size: Complete recipe
Calories 3373 Calories from Fat 386
% Daily Value*
Total Fat 44 g68.2%
Saturated Fat 6.1 g30.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6213.9 mg258.9%
Total Carbohydrates 634 g211.2%
Dietary Fiber 40.5 g162.1%
Sugars 11.3 g
Protein 105 g209%
Vitamin A 59.4% Vitamin C 74.6%
Calcium 104.5% Iron 103.9%
*Based on a 2000 Calorie diet