Dips recipes

Roasted-Eggplant Dip With Focaccia

Course : Dips
Source: Cooking Light Magazine, September 1997
Serves: 12

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Ingredients:

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).

Roasted-Eggplant Dip With Focaccia

Ingredients:

Preparation / Directions:

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