Eggplant Caviar Dip

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Title: Eggplant Caviar Dip
Categories: Appetizers, Dips, Vegetables
Yield: 6 servings

1 ea Eggplant; Md, About 1 Lb.
2 ea Cloves Garlic
1/2 t Soy Sauce
1 c Fresh Tomato; Chopped
1 t Dried Basil; Crushed
2 tb Olive Oil
1 tb Lemon Juice
2 tb Green Onion; Diced, Use All
2 tb Fresh Parsley; Minced
1 tb Fresh Basil; Chopped, OR

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

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