Roasted Eggplant Dipappetizers, dips, vegetables, vegetarian 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 tablespoon olive oil 1 fresh parsley, minced 1 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 |
