|
Roasted-Eggplant Dip With Focaccia | ||||||||||||
Course : Dips Source: Cooking Light Magazine, September 1997 Serves: 12 |
|
|||||||||||
Ingredients:
| ||||||||||||
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).
| ||||||||||||