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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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 8|
|Calories from Fat: 10 (24%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 4.8mg||0 %|
|Potassium 299.6mg||8 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 4.3g|
|Protein 1.4g||2 %|
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Calories per serving: 41
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