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.
INGREDIENTS (for 6 servings):
- 1 large eggplant
- 1/3 cup chopped onion
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh dill
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
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.