Roasted Eggplant Dip Recipe
Recipe
Ingredients
1 1/2 lb eggplant, halved lengthwise
2 plum tomatoes, halved
1 small onion, quartered
4 large cloves garlic, unpeeled
1 sprig fresh thyme, or
1 pinch dried thyme leaves, crumbled
2 tbsp olive oil
1 fresh parsley, minced
1 toasted pita bread triangles
Recipe
Preparation
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
Servings:
8
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