Roasted-Eggplant Dip With Focaccia |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 425°.
2. Place eggplant on a baking sheet; bake at 425° for 45 minutes or until tender. Cool. Peel; finely chop to measure 1 cup.
3. 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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