| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Dips, Appetizers, Weight watc | 12 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <recipelu@geocities.com> on Jan 28, 1998
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