Title: Eggplant Caviar Dip
Categories: Appetizer Dip
Yield: 6 Servings
| 1 | md | Eggplant, About 1 Lb. |
| 2 | | Cloves Garlic |
| 1/2 | ts | Soy Sauce |
| 1 | c | Fresh Tomato, Chopped |
| 1 | ts | Dried Basil, Crushed |
| 2 | tb | Olive Oil |
| 1 | tb | Lemon Juice |
| 2 | tb | Green Onion, Diced, Use All |
| 2 | tb | Fresh Parsley, Minced |
| 1 | tb | Fresh Basil, Chopped |
Cut the eggplant in half lengthwise. Bake, cut side down, on a greased
cookie sheet at 400øF for 60 minutes. As the eggplant cools, gently
squeeze out the excess water. Use a spoon to scoop pulp from the skin.
Place the pulp in a bowl and mash with a fork. Using a garlic press, crush
the garlic into the eggplant. Add all of the other ingredients and blend
well. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS:
Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell
Peppers.