Roasted-Eggplant Dip with Focaccia

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

Preheat oven to 425º.

Place eggplant on a baking sheet; bake at 425º 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.

Serving Size: 1/4 cup dip and 1 piece focaccia