Preparation:
Preheat oven to 425F.
Place eggplant on a baking sheet; bake 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). |