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Roasted-Eggplant Dip With Focaccia

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 Eggplant

    2. 2 tablespoons 30ml Extra-virgin olive oil

    3. 2 tablespoons 30ml Sherry vinegar

    4. 1/2 teaspoon 2 1/2ml Salt

    5. 1/2 teaspoon 2 1/2ml Dried marjoram

    6. 1/8 teaspoon 0.6ml Pepper

    7. 2 Garlic cloves - minced

    8. 1 cup 62g / 2 1/5oz Finely chopped onion

    9. 1 cup 62g / 2 1/5oz Finely chopped tomato

    10. 2 tablespoons 30ml Chopped fresh parsley

    11. 1 Focaccia - cut in

    12. 12 wedges Italian flatbread

    13. 12 1/2 ounces

    Instructions Jump to Ingredients ↑

    1. 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).

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