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Eggplant Caviar Dip



Yield: 6 servings
1 ea eggplant; md, about 1 lb.
2 ea cloves garlic
1/2 ts soy sauce
1 c fresh tomato; chopped
1 ts 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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