| Eggplant Caviar Dip
1 Eggplant, medium, about 1 pound
2 Cloves Garlic
1/2 teaspoon of soy sauce
2 tablespoons of olive Oil
1 tablespoon of lemon juice
1 cup of fresh tomato, chopped
2 tablespoons of green onion, diced, use all
2 tablespoons of fresh parsley, minced
1 tablespoon of fresh basil, chopped or 1 teaspoon of dried basil, crushed |
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Cut the eggplant in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400ºF. 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 Serves 6
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