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recipe title: |
Eggplant Caviar Dip |
category: |
Appetizers, Seafood |
keywords: |
Dips |
servings: |
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
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directions: |
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Cut the eggplant in half lengthwise. Bake, cut side down, on a greased
cookie sheet at 400+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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