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ROASTED EGGPLANT DIP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips Appetizers
Vegetables Vegetarian
Cyberealm
Amount Measure Ingredient -- Preparation Method
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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.
Source: Unknown Typed by Katherine Smith Cyberealm BBS
Watertown NY and home of Kook-Net 315-786-1120
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