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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Preheat oven to 425 degrees. Pierce eggplant with tines of a fork and wrap tightly in foil. Place eggplant on baking sheet and roast for 1 hour, cool slightly. Halve eggplant lengthwise and scoop out pulp into a medium bowl. Set aside and reserve. Meanwhile, heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve. Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil. Season with salt and pepper. Cover and chill slightly. Preheat broiler. Sprinkle pitas with cheese, dividing equally. Broil for 2 minutes or until cheese melts and pitas are lightly toasted. Cut each pita into 6 wedges and serve with dip.