Free Recipe Roasted Eggplant Dip
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Roasted Eggplant Dip Recipe
1-1/2 lb Eggplant, halved lengthwise
2 Plum Tomatoes, halved
1 sm Onion, quartered
4 lg Cloves Garlic, unpeeled
1 Sprig Fresh Thyme, or
1 pn Dried Thyme Leaves, crumbled
2 tb Olive Oil
Fresh Parsley, minced
Toasted Pita Bread Triangles
Roasted Eggplant Dip Preparation
Preheat oven to 400oF. 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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 8
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