Name: Eggplant Caviar
Ingredients: 3 Eggplants; 3 Garlic cloves; minced; 1/3 c Olive oil; 1 tb Minced parsley (or Onion, Basil or Anchovies); 1 Lemon, juice only; Salt and pepper

We can say then that a relationship of authority and submission between equals, with mutual giving of honor, is the most fundamental and most glorious interpersonal relationship in the universe. Such a relationship allows interpersonal differences without 'better' or 'worse,' without 'more important' and 'less important.' And when we begin to dislike the very idea of authority and submission—not distortions and abuses, but the very idea—we are tampering with something very deep. We are beginning to dislike God Himself.

Wayne Grudem

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Vegetarian	Appetizers, Spreads, Vegetarian, Vegetables	6	Servings

INGREDIENTS

3		Eggplants
3		Garlic cloves; minced
1/3	c	Olive oil
1	tb	Minced parsley (or Onion, Basil or Anchovies)
1		Lemon, juice only
		Salt and pepper

INSTRUCTIONS

This makes a dip that is delicious on raw vegetables or spread on French
bread, and is good as an appetizer, snack or light lunch.
HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from the
flame. Broil for 50 minutes, turning once, until very soft. Scoop out the
flesh and discard the seed strips. Pass through the coarse blade of a food
mill or coarsely mash by hand. Add garlic to taste (be careful, the taste
becomes stronger with time). Beat in the olive oil. Add the parsley, lemon
juice, salt and pepper.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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