Eggplant Caviar Dip

Makes 6

ingredients

1 md Eggplant, About 1 Lb.
2 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

directions

Cut the eggplant in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400øF 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.

Source: Massimo Paolini