Eggplant caviar dip

Yield: 6 servings

Measure Ingredient
1 each Eggplant; Md, About 1 Lb.
2 eaches Cloves Garlic
½ teaspoon Soy Sauce
1 cup Fresh Tomato; Chopped
1 teaspoon Dried Basil; Crushed
2 tablespoons Olive Oil
1 tablespoon Lemon Juice
2 tablespoons Green Onion; Diced, Use All
2 tablespoons Fresh Parsley; Minced
1 tablespoon Fresh Basil; Chopped, OR

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 3½ cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell Peppers

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