Free Recipe Roasted-Eggplant Dip with Focaccia
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Roasted-Eggplant Dip with Focaccia Recipe
1 Eggplant; (1-pound)
2 tb Extra-virgin olive oil
2 tb Sherry vinegar
1/2 ts Salt
1/2 ts Dried marjoram
1/8 ts Pepper
2 Garlic cloves; minced
1 c Finely chopped onion
1 c Finely chopped tomato
2 tb Chopped fresh parsley
1 pk Focaccia; italian flatbread
-12.5 ounces, cut in 12
-wedges
Roasted-Eggplant Dip with Focaccia Preparation
1. Preheat oven to 425 oF. 2. Place eggplant on a baking sheet; bake at 425 oF 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). 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; CALCIUM 76mg. WW- 4g. Recipe by: Cooking Light Magazine, September 1997 Volume 01 Number 626 on Jan 28, 1998
Cooking Temperature:
Recipe Serves: 12
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