Roasted-Eggplant Dip With Focaccia

Recipe Ingredients

1		Eggplant
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Sherry vinegar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dried marjoram
1/8 teaspoon	0.6ml	Pepper
2		Garlic cloves - minced
1 cup	62g / 2.2oz	Finely chopped onion
1 cup	62g / 2.2oz	Finely chopped tomato
2 tablespoons	30ml	Chopped fresh parsley
1		Focaccia - cut in 12 wedges Italian flatbread 12.5 ounces

Recipe Instructions

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).

Source:
Cooking Light Magazine, September 1997

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