Roasted eggplant Dip with Focaccia
Ingredients
- 1 (1-pound) eggplant
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon 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 tablespoon chopped fresh parsley
- 1 (12.5-ounce) package focaccia (Italian flatbread), cut in 12 wedges
Instructions
Yield: 12 servings. 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).