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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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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

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

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Roasted Eggplant Dip With Fresh Dill Recipe