Roasted Eggplant Dip
Description
This Mediterranean dip features Eggplant, halved lengthwise, Tomatoes, halved, Onion. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Fresh Parsley, minced Toasted Pita Bread Triangles Preheat oven to 400F (204&# 194;°C).
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Place eggplant, skin side up, in a large roasting pan.
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Add tomatoes, onion, garlic and thyme.
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Drizzle oil evenly over wegetables.
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Bake until eggplant is very tender when pierced with a knife, about 50 minutes.
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Cool vegetables slightly.
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Peel eggplant and garlic.
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Transfer eggplant pulp, garlic, tomatoes, onion and any liquid in bottom of pan to the work bowl of a food processor.
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Add thyme leaves, discarding stem.
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Puree until smooth.
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Transfer to a bowl and season with salt and pepper.
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(Can be prepared 1 day ahead;
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refrigerate .)
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Garnish with parsley and
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serve
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dip at room temperature with pita bread triangles.
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and home of Kook-Net 315-786-1120
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 307.1kcal
- % Daily Value *
- Total Fat 8.9g14%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 33.7mg2%
- Total Carbohydrate 54.4g19%
- Dietary Fiber 12.1g49%
- Sugars 10.0g
- Protein 10.5g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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