Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Cooking Light September 1997

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

234 calories; calories from fat 27%; fat 7.1g; saturated fat 1.4g; mono fat 4.3g; poly fat 1g; protein 7.3g; carbohydrates 37g; fiber 4.4g; cholesterol 0mg; iron 0.8mg; sodium 531mg; calcium 76mg.
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