Roasted-eggplant dip with focaccia

12 Servings

Ingredients

Quantity Ingredient
1 Eggplant; (1-pound)
2 tablespoons Extra-virgin olive oil
2 tablespoons Sherry vinegar
½ teaspoon Salt
½ teaspoon Dried marjoram
⅛ teaspoon Pepper
2 Garlic cloves; minced
1 cup Finely chopped onion
1 cup Finely chopped tomato
2 tablespoons Chopped fresh parsley
1 pack Focaccia; italian flatbread 12.5 ounces, cut in 12 wedges

Directions

1. Preheat oven to 425 oF. 2. Place eggplant on a baking sheet; bake at 425 oF for 45 minutes or until tender. Cool. Peel; finely chop to measure 1 cup. 3. Combine oil and next 5 ingredients (oil through garlic) in a medium bowl. Add eggplant, onion, tomato, and parsley, stir well.

Cover and chill. Serve with focaccia.

Yield: 12 servings (serving size: ¼ cup dip and 1 piece focaccia).

CALORIES 234 (27% from fat); FAT 7.1g (sat 1.4g, mono 4.3g, poly 1.0g); PROTEIN 7.3g; CARB 37g; FIBER 4.4g; CHOL 0mg; IRON 0.8mg; SODIUM 531mg; CALCIUM 76mg. WW- 4g.

Recipe by: Cooking Light Magazine, September 1997 Posted to recipelu-digest Volume 01 Number 626 by RecipeLu <recipelu@...> on Jan 28, 1998

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