Roasted eggplant dip
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Eggplant, halved lengthwise |
| 2 | Plum Tomatoes, halved | |
| 1 | small | Onion, quartered |
| 4 | larges | Cloves Garlic, unpeeled |
| 1 | Sprig Fresh Thyme, or | |
| 1 | pinch | Dried Thyme Leaves, crumbled |
| 2 | tablespoons | Olive Oil |
| Fresh Parsley, minced | ||
| Toasted Pita Bread Triangles | ||
Directions
Preheat oven to 400øF. Place eggplant, skin side up, in a large roasting pan. Add tomatoes, onion, garlic and thyme. Drizzle oil evenly over wegetables. Bake until eggplant is very tender when pierced with a knife, about 50 minutes. Cool vegetables slightly.
Peel eggplant and garlic. Transfer eggplant pulp, garlic, tomatoes, onion and any liquid in bottom of pan to the work bowl of a food processor. Add thyme leaves, discarding stem. Puree until smooth.
Transfer to a bowl and season with salt and pepper. (Can be prepared 1 day ahead; refrigerate.) Garnish with parsley and serve dip at room temperature with pita bread triangles.
Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120