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.