Roasted-Eggplant Dip With Focaccia

Course : Dips
Serves: 12
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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 cloves garlic -- 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 / Directions:

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).

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