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
1. Preheat oven to 425°F.
2. Place eggplant on a baking sheet; bake at 425°F 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.
Yield: 12 servings (serving size: 1/4 cup dip and 1 piece focaccia).
Nutritional Information: CALORIES 234 (27% from fat); FAT 7.1g (sat 1.4g, mono 4.3g, poly 1.0g); PROTEIN 7.3g; CARB 37g; FIBER 4.4g; CHOL 0mg; IRON 0.8mg; SODIUM 531mg; CALC 76mg
Source: Cooking Light YEAR: 1997
Submitted by sooz
Appetizers, Dips & Snacks
Low-Fat Dishes
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