Recipe - Roasted Eggplant Dip

1 One half pound Eggplant, halved lengthwise
2 Plum Tomatoes, halved
1 small Onion, quartered
4 lg Cloves Garlic, unpeeled
1 Sprig Fresh Thyme, or
1 pn Dried Thyme Leaves, crumbled
2 tablespoon Olive Oil
Fresh Parsley, minced
Toasted Pita Bread Triangles

Preheat oven to 400øF. 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 KookNet 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini