Eggplant Caviar Dip

Course : Dips
Serves: 6
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Ingredients:

1 medium eggplant (about 1 pound)
2 cloves garlic
1/2 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
 

Preparation / Directions:

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