Roasted Eggplant Dip

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Eggplant - halved lengthwise
2		Plum tomatoes - halved
1		Onion - quartered (small)
4		Garlic - unpeeled
1 section		Fresh thyme - or
1		Dried thyme leaves - crumbled
2 tablespoons	30ml	Olive oil
		Fresh parsley - minced
		Toasted pita bread triangles

Recipe Instructions

Preheat oven to 400F.

Place eggplant, skin side up, in a large roasting pan. Add tomatoes, onion, garlic and thyme. Drizzle oil evenly over vegetables. 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:
TAMALES WORLD TOUR

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