MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      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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