Roasted-Eggplant Dip With Focaccia

• 1 (1-pound) eggplant
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon pepper
• 2 garlic cloves, minced
• 1 cup finely chopped onion
• 1 cup finely chopped tomato
• 2 tablespoons chopped fresh parsley
• 1 (12.5-ounce) package focaccia (Italian flatbread), cut in 12 wedges

1. Preheat oven to 425u0b0.
2. Place eggplant on a baking sheet; bake at 425u0b0 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.

eggplant, extravirgin olive oil, sherry vinegar, salt, marjoram, pepper, garlic, onion, tomato, parsley, wedges

Taken from www.myrecipes.com/recipe/roasted-eggplant-dip-with-focaccia (may not work)