Recipe - Roasted-Eggplant Dip With Focaccia

1 Eggplant; (1pound)
2 tablespoon Extravirgin olive oil
2 tablespoon Sherry vinegar
One half teaspoon Salt
One half teaspoon Dried marjoram
1/8 teaspoon Pepper
2 Garlic cloves; minced
1 cup Finely chopped onion
1 cup Finely chopped tomato
2 tablespoon Chopped fresh parsley
1 pack Focaccia; italian flatbread
12.5 ounces, cut in 12
wedges

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: One fourth 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

Posted to recipeludigest Volume 01 Number 626 by RecipeLu
recipelu@geocities.com on Jan 28, 1998