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| Home -> [Appetizers, Dips & Spreads, Eggplant, Roasted, Vegetables] -> [Roasted eggplant dip Recipe] |
Roasted eggplant dip
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Appetizers, Dips & Spreads, Eggplant, Roasted, Vegetables |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Preheat oven to 400°F. | | 2 | Place eggplant, skin side up, in a large roasting pan. | | 3 | Add tomatoes, onion, garlic and thyme. | | 4 | Drizzle oil evenly over wegetables. | | 5 | Bake until eggplant is very tender when pierced with a knife, about 50 minutes. | | 6 | Cool vegetables slightly. | | 7 | Peel eggplant and garlic. | | 8 | Transfer eggplant pulp, garlic, tomatoes, onion and any liquid in bottom of pan to the work bowl of a food processor. | | 9 | Add thyme leaves, discarding stem. | | 10 | Puree until smooth. | | 11 | Transfer to a bowl and season with salt and pepper. | | 12 | (can be prepared 1 day ahead; refrigerate). | | 13 | Garnish with parsley and serve dip at room temperature with pita bread triangles. |
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