*  Exported from  MasterCook  *

                           Roasted Eggplant Dip

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Dips                             Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   lb           Eggplant -- halved lengthwise
   2                    Plum Tomatoes -- halved
   1       sm           Onion -- quartered
   4       cl           Garlic -- unpeeled
   1                    Fresh thyme sprig -OR-
   1       pn           Dried thyme -- crumbled
   2       tb           Olive oil
                        Fresh parsley -- minced
                        Pita bread triangles -- toasted

  Preheat oven to 400 F. Place eggplant, skin side up, in a large
  roasting pan. Add tomatoes, onion, garlic, and thyme. Drizzle oil
  evenly over vegetables. 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.
  
  Typed by: Katherine Smith
  Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120


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