| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegan |
Dips, Appetizers, Vegetables, Vegan, Cyberealm |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Eggplant, halved lengthwise |
| 2 |
|
Plum Tomatoes, halved |
| 1 |
sm |
Onion, quartered |
| 4 |
lg |
Cloves Garlic, unpeeled |
| 1 |
|
Sprig Fresh Thyme, or |
| 1 |
pn |
Dried Thyme Leaves, crumbled |
| 2 |
tb |
Olive Oil |
|
|
Fresh Parsley, minced |
|
|
Toasted Pita Bread Triangles |
INSTRUCTIONS
Preheat oven to 400°F. 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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