I served this at our Memorial Day BBQ on an antipasto platter along with the skordalia, olives, cheese, tarama, grape leaves and octopus. A great spread with nice dill flavor.
1 large eggplant, roasted whole in the oven at 350F for about an hour or until it softens and almost collapses.
1 clove garlic
1 Tbl dried dill weed or 3 Tbl fresh
2 tsp salt
1/2 tsp black pepper
2 Tbl olive oil
Juice of one lemon
Scrape the "meat" out of the roasted eggplant and place in the bowl of a food processor along with all the other ingredients, except the lemon juice, and process until smooth. Turn out into a bowl and stir in the lemon juice, a little at a time, tasting for your desired citrus effect. Adjust the salt and pepper if necessary and refrigerate up to a day ahead before serving with pita, bread, vegetable or crackers.