| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Appetizers, Dips, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant; Md, About 1 Lb. |
| 2 |
|
Cloves Garlic |
| 1/2 |
ts |
Soy Sauce |
| 2 |
tb |
Olive Oil |
| 1 |
tb |
Lemon Juice |
| 1 |
c |
Fresh Tomato; Chopped |
| 2 |
tb |
Green Onion; Diced, Use All |
| 2 |
tb |
Fresh Parsley; Minced |
| 1 |
tb |
Fresh Basil; Chopped, OR |
| 1 |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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