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
