Eggplant caviar dip
6 servings
Ingredients
| Quantity | 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 |
Directions
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