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 tablespoon olive oil
1 fresh parsley, minced
1 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.
|You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here|