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Roasted Eggplant Dip

Yield: 8 servings
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
1 fresh parsley, minced
1 toasted pita bread triangles

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.

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