Roasted-Eggplant Dip with Focaccia

Yield: 12 Servings
Categories: Appetizers, Dips
1Eggplant; (1-pound)
2tbExtra-virgin olive oil
2tbSherry vinegar
1/2tsSalt
1/2tsDried marjoram
1/8tsPepper
2Garlic cloves; minced
1cFinely chopped onion
1cFinely chopped tomato
2tbChopped fresh parsley
1pkFocaccia; italian flatbread 12.5 ounces, cut in 12 wedges
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