Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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
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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.