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Roasted Eggplant Dip With Fresh Dill

Barbecue.Master's picture
Ingredients
  Eggplant 1 Large
  Olive oil 2 Tablespoon, divided
  Fresh lemon juice 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Minced fresh dill 2 Tablespoon
  Paprika To Taste
  Pita bread wedges 2 Dozen (Warmed, Adjust Quantity As Needed For Serving)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Restriction: 
Vegetarian
Ingredient: 
Eggplant

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