Roasted Eggplant Dip - BigOven 43778

Roasted Eggplant Dip

Ready in 1 hour
2 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Roasted Eggplant Dip"

Share it:

Try this Roasted Eggplant Dip recipe, or contribute your own. "Appetizers" and "Dips" are two tags used to describe Roasted Eggplant Dip.

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

- Genni101

Ingredients

Are you making this? 
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

Servings  

Preparation

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

Calories Per Serving: 41 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Roasted Eggplant Dip

I'd rate it:


sign in to add your comment

Learn more

Eggplant

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free