Real roasted eggplant dip

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Recipe by: hermogenes

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Eggplant, halved lengthwise
2 Plum Tomatoes, halved
1 sm Onion, quartered
4 lg Cloves Garlic, unpeeled
1 Sprig Fresh Thyme, or
1 pn Dried Thyme Leaves, crumbled
2 tb Olive Oil
Fresh Parsley, minced
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.

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