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EGGPLANT CAVIAR DIP

Category:    Appetizers, Dips, Vegetables
Yield:6 servings
 
      1 ea Eggplant; Md, About 1 Lb.           1 c  Fresh Tomato; Chopped
      2 ea Cloves Garlic                       2 tb Green Onion; Diced, Use All
    1/2 ts Soy Sauce                           2 tb Fresh Parsley; Minced
      2 tb Olive Oil                           1 tb Fresh Basil; Chopped, OR
      1 tb Lemon Juice                         1 ts Dried Basil; Crushed
 
  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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