Ganesh Roasted Eggplant Dip

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

Ingredients

 * 1 1/2 Pound(s) halved lengthwise Eggplant
 * 2 plum, halved tomato
 * 1 small, quartered Onion
 * 4 clove(s) large, unpeeled garlic
 * 1 sprig, fresh thyme
 * 2 Tablespoon(s) olive oil
 * 1 Dash(s) fresh, minced parsley
 * 1 Package(s) Toasted Pita Triangles bread

Directions
Preheat oven to 400øF. 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.

Purée 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.