Always check the ingredients to make sure the product is vegan.


Directions Edit

  1. Preheat oven to 400°F.
  2. Place eggplant, skin side up, in a large roasting pan.
  3. Add tomatoes, onion, garlic and thyme.
  4. Drizzle oil evenly over vegetables.
  5. Bake until eggplant is very tender when pierced with a knife, about 50 minutes.
  6. Cool vegetables slightly.
  7. Peel eggplant and garlic.
  8. Transfer eggplant pulp, garlic, tomatoes, onion and any liquid in bottom of pan to the work bowl of a food processor.
  9. Add thyme leaves, discarding stem.
  10. Purée until smooth.
  11. Transfer to a bowl and season with salt and pepper (can be prepared 1 day ahead; refrigerate)
  12. Garnish with parsley and serve dip at room temperature with pita bread triangles.

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