Roasted-Eggplant Dip With Focaccia
Yield: 12 servings (serving size: 1/4 cup dip and 1 piece focaccia)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 234
- Calories from fat: 27%
- Fat: 7.1g
- Saturated fat: 1.4g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 1g
- Protein: 7.3g
- Carbohydrate: 37g
- Fiber: 4.4g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 531mg
- Calcium: 76mg
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
Preparation
- Preheat oven to 425°.
- Place eggplant on a baking sheet; bake at 425° 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.
Roasted-Eggplant Dip With Focaccia Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic
- CUISINE: American, New American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol
- OCCASION: Autumn, Spring, Winter, New Year's, Super Bowl
- PUBLICATION: Cooking Light
More Recipes for Appetizers
-
Roasted Garlic Spread
Coastal Living -
Roasted Eggplant Dip
All You -
Pesto-Eggplant Dip
Sunset
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy