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