Recipe

Roasted-eggplant Dip With Focaccia Recipe

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Ingredients

1 (1-lb) eggplant
1/2 tsp salt
2 garlic cloves, minced
1 c finely sliced onion
2 tbsps sliced fresh parsley
1 (12.5-oz) package focaccia (Italian flatbread), cut in 12 wedges
2 tbsps extra-virgin olive oil
2 tbsps sherry vinegar
1 c finely sliced tomato
1/8 tsp pepper
1/2 tsp dried marjoram

Directions

Step #1 Preheat oven to 425°.
Step #2 Place eggplant on a baking sheet; bake this at 425° for 45 mins or until tender.
Step #3 Cool.
Step #4 Peel; finely chop to measure 1 c.
Step #5 Combine oil & next 5 ingredients (oil through garlic) in a medium bowl.
Step #6 Add eggplant, tomato, onion, & parsley; stir well.
Step #7 Cover up & chill in the fridge.
Step #8 Serve with focaccia.
Enjoy the Roasted-Eggplant Dip With Focaccia recipe

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