| 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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