Guest guest Posted June 13, 2000 Report Share Posted June 13, 2000 * Exported from MasterCook * Roasted-Eggplant Dip with Focaccia Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Sept '97 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 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 Source: " Cooking Light, September 1997, p.98 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 4g Total Fat; (21% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 93mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 26059 0 26558 Quote Link to comment Share on other sites More sharing options...
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