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Cooked by: Chef / Last Modified: 7/4/2008 / Base: Vegetables / Number of Servings: 8 |
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Directions: 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.
| Ingredients:
1 1/2 Pound(s) Eggplant, halved lengthwise
2 Plum Tomatoes, halved
1 small Onion, quartered
4 large Cloves Garlic, unpeeled
1 Sprig Fresh Thyme, or
1 Pinch(s) Dried Thyme Leaves, crumbled
2 Tablespoon(s) Olive Oil |
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