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Roasted-Eggplant Dip With Focaccia

Roasted-Eggplant Dip With Focaccia

Cooking Light SEPTEMBER 1997

  • 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

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.

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
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