Eggplant Caviar Dip
Serving Size : 6
Ingredients for prepare Eggplant Caviar Dip
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | eggplant; md - about 1 lb. |
| 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 |
recipe Eggplant Caviar Dip
Cut the eggplant in half lengthwise. Bake, cut side down, on a
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greased cookie sheet at 400F for 60 minutes. As the eggplant cools, gently
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squeeze out the excess water. Use a spoon to scoop pulp from the skin. Place the pulp
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in a bowl and mash with a fork. Using a garlic press, crush the garlic into
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the eggplant. Add all of the other ingredients and blend well. Cover
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and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers,
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Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell Peppers
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