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Eggplant caviar dip

Yield: 6 Servings

Ingredients:

• 1 ea Eggplant; Md About 1 Lb.
• 2 ea Cloves Garlic
• 1/2 ts Soy Sauce
• 2 tb Olive Oil
• 1 tb Lemon Juice
• 1 c Fresh Tomato; Chopped
• 2 tb Green Onion; Diced Use All
• 2 tb Fresh Parsley; Minced
• 1 tb Fresh Basil; Chopped OR
• 1 ts Dried Basil; Crushed

Instructions:

Cut the eggplant in half lengthwise. Bake cut side down on a greased cookie sheet at 400 degrees F. 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

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