Roasted-Eggplant Dip With Focaccia Recipe

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Ingredients:

Serving

1 (1-lb) eggplant
2 tbsp extra-virgin olive oil
2 tbsp sherry vinegar
1/2 tsp salt
1/2 tsp dried marjoram
1/8 tsp pepper
2 garlic cloves, minced
1 cup finely chopped onion
1 cup finely chopped tomato
2 tbsp chopped fresh parsley
1 (12.5-oz) package focaccia ( italian flatbread), cut in 12 wedges

Directions:

Preheat oven to 425°.
Place eggplant on a baking sheet; bake at 425° 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	46.3 Kcal (194 kJ)
Calories from fat	24.03 Kcal
		% Daily Value*
Total Fat	2.67g	4%
Sodium	112.7mg	5%
Potassium	150.52mg	3%
Total Carbs	5.15g	2%
Sugars	2.55g	10%
Dietary Fiber	1.64g	7%
Protein	0.93g	2%
Vitamin C	4.8mg	8%
Iron	0.1mg	1%
Calcium	11.2mg	1%

Amount Per 100 g
Calories	61.85 Kcal (259 kJ)
Calories from fat	32.1 Kcal
		% Daily Value*
Total Fat	3.57g	4%
Sodium	150.56mg	5%
Potassium	201.09mg	3%
Total Carbs	6.88g	2%
Sugars	3.41g	10%
Dietary Fiber	2.19g	7%
Protein	1.24g	2%
Vitamin C	6.4mg	8%
Iron	0.2mg	1%
Calcium	15mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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