“Smooth broiled eggplant accented with chopped onion, olive oil, and dill. You can adjust the seasonings to your liking. Serve in a pita or as a dip for bread.” - by Bertha Mann
Ingredients
Adjust Servings
Original recipe yields 2 cups
Directions
- Preheat oven to broiler setting.
- Wash eggplant thoroughly, then pierce skin with a fork in several places. Place on a baking sheet and broil in preheated oven for 8 to 10 minutes, until soft. Turn eggplant over and broil for an additional 8 to 10 minutes. Remove from oven and slice in half.
- Scoop out eggplant pulp with a spoon and place in a medium bowl. Mix in onion, olive oil, dill, salt, and pepper. Serve hot or cold.
Nutrition
Amount Per Serving (6 total)
- Calories
- 95 cal
- 5%
- Fat
- 7 g
- 11%
- Carbs
- 8.7 g
- 3%
Based on a 2,000 calorie diet
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Reviews (22)
Rate This Recipe
"Excellent!! This was delicious - instead of broiling, I baked the eggplant (400 degrees for 45 minutes), then peeled, drained and chopped it. I also decreased the olive oil down to 2T rather than 3T..." See more. Will definately be making this again!"
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