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 tbsp Olive Oil
Fresh Parsley, minced
Toasted Pita Bread Triangles
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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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