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| RECIPE FOR EGGPLANT CAVIAR DIP |
Title: Eggplant Caviar Dip
Category: -vegetarian
Serves: 6
Ingredients:
| 1.00 | | Eggplant; Md, About 1 Lb. | | 2.00 | | Cloves Garlic | | 0.50 | ts | Soy Sauce | | 2.00 | tb | Olive Oil | | 1.00 | tb | Lemon Juice | | 1.00 | c | Fresh Tomato; Chopped | | 2.00 | tb | Green Onion; Diced, Use All | | 2.00 | tb | Fresh Parsley; Minced | | 1.00 | tb | Fresh Basil; Chopped, OR | | 1.00 | ts | Dried Basil; Crushed |
Instructions:
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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