Roasted Eggplant Dip

2 reviews, 4.5 star(s). 100% would make again

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"I tried with and with out the tomato, and they are both very tasty dip"


2 tb olive oil
2 Plum Tomatoes; halved
1 1/2 lb Eggplant; halved lengthwise
Fresh Parsley; minced
1 sm Onion; quartered
1 Sprig Fresh Thyme; OR
Pita Bread Triangles; Toasted
1 pn Dried Thyme Leaves; crumbled
4 lg cloves Garlic; unpeeled

Original recipe makes 8



Preheat oven to 400F. 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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I tried with and with out the tomato, and they are both very tasty dips
Genni101 3y ago

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