Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        eggplant -- about 1 lb.
   2      cloves        garlic
     1/2  teaspoon      soy sauce
   2      tablespoons   olive oil
   1      tablespoon    lemon juice
   1      cup           fresh tomato -- chopped
   2      tablespoons   green onion -- diced, use all
   2      tablespoons   fresh parsley -- minced
   1      tablespoon    fresh basil -- chopped, or
   1      teaspoon      dried basil -- crushed

Preparation:

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