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

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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