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.
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.
