Roasted-Eggplant Dip With Focaccia
Grrrrrgh!
Course : Dips
From: HungryMonster.com
Serves: 12
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      package       focaccia -- cut in 12 wedges
                        --Italian flatbread 12.5 ounces
 

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).