Roasted eggplant dip

 
                            ROASTED EGGPLANT DIP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Dips                             Appetizers
                 Vegetables                       Vegetarian
                 Cyberealm
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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