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Roasted-Eggplant Dip With Focaccia

Yield 12 servings (serving size: 1/4 cup dip and 1 piece focaccia)

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

Nutrition Information

  • calories 234
  • caloriesfromfat 27 %
  • fat 7.1 g
  • satfat 1.4 g
  • monofat 4.3 g
  • polyfat 1 g
  • protein 7.3 g
  • carbohydrate 37 g
  • fiber 4.4 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 531 mg
  • calcium 76 mg

How to Make It

  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.