Yield: 8 servings
Measure | Ingredient |
---|---|
1½ pounds | Eggplant, halved lengthwise |
2 \N | Plum Tomatoes, halved |
1 small | Onion, quartered |
4 larges | Cloves Garlic, unpeeled |
1 \N | Sprig Fresh Thyme, or |
1 pinch | Dried Thyme Leaves, crumbled |
2 tablespoons | Olive Oil |
\N \N | Fresh Parsley, minced |
\N \N | Toasted Pita Bread Triangles |
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