Roasted Eggplant Dip Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: 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 tbsp: Olive Oil,
Fresh Parsley, minced
Toasted Pita Bread Triangles,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp