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Roasted Eggplant Dip

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 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.
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