Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Dips >> Eggplant Dip 06

Print this Recipe    Eggplant Dip 06

Roasted-Eggplant Dip With Focaccia
Yield: 12 servings

1 (1-pound) eggplant
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
2 garlic cloves, minced
1 cup finely chopped onion
1 cup finely chopped tomato
2 tablespoons chopped fresh parsley
1 (12.5-ounce) package focaccia (Italian flatbread), cut in 12 wedges

Preheat oven to 425 degrees. Place eggplant on a baking sheet;
bake at 425 degrees for 45 minutes or until tender. Cool. Peel;
finely chop to measure 1 cup. 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: 1/4 cup dip and 1 piece focaccia).

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.