LOCATION: Recipes >> Dips >> Eggplant Dip 06
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Eggplant Dip 06
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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).
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