Roasted Eggplant Dip

Course : Dips
Serves: 8
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1 1/2 pounds eggplant -- halved lengthwise
2 medium plum tomatoes -- halved
1 small onion -- quartered
4 clove garlic -- unpeeled
1 sprig fresh thyme -- or
1 dash dried thyme leaves -- crumbled
2 tablespoons olive oil
1 bunch fresh parsley -- minced
1 package toasted pita bread triangles

Preparation / Directions:

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.

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