|
Title: Roasted-Eggplant Dip with Focaccia Categories: Dips, Appetizers, Weight watc Yield: 12 Servings 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 1. Preheat oven to 425 oF. 2. Place eggplant on a baking sheet; bake at 425 oF for 45 minutes or until tender. Cool. Peel; finely chop to measure 1 cup. 3. 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. Yield: 12 servings (serving size: 1/4 cup dip and 1 piece focaccia). CALORIES 234 (27% from fat); FAT 7.1g (sat 1.4g, mono 4.3g, poly 1.0g); PROTEIN 7.3g; CARB 37g; FIBER 4.4g; CHOL 0mg; IRON 0.8mg; SODIUM 531mg; CALCIUM 76mg. WW- 4g. Recipe by: Cooking Light Magazine, September 1997 Posted to recipelu-digest Volume 01 Number 626 by RecipeLu |