Roasted Eggplant Dip with Focaccia

1 (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 garlic cloves, minced
1 cup finely chopped onion
1 cup finely chopped tomato
2 tablespoons chopped fresh parsley
1 (12.5-ounce) package focaccia (Italian flatbread), cut in 12 wedges

Preheat oven to 425 degrees.

Place eggplant on a baking sheet; bake at 425 degrees 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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