Ganesh Roasted Eggplant Dip

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

Ingredients

 * 1½ pounds halved lengthwise eggplant
 * 2 halved plum tomatoes
 * 1 small, quartered onion
 * 4 cloves large, unpeeled garlic
 * 1 sprig, fresh thyme
 * 2 tablespoon(s) olive oil
 * 1 dash fresh, minced parsley
 * 1 package toasted pita triangles bread

Directions

 * 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.