Roasted-Eggplant Dip with Focaccia
| Yield: | 12 Servings |
| Categories: | Appetizers, Dips |
| 1 | Eggplant; (1-pound) | |
| 2 | tb | Extra-virgin olive oil |
| 2 | tb | Sherry vinegar |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried marjoram |
| 1/8 | ts | Pepper |
| 2 | Garlic cloves; minced | |
| 1 | c | Finely chopped onion |
| 1 | c | Finely chopped tomato |
| 2 | tb | Chopped fresh parsley |
| 1 | pk | Focaccia; italian flatbread 12.5 ounces, cut in 12 wedges |
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