Eggplant Caviar Dip Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 each: Eggplant, Md, About 1 Lb.
2 each: Cloves Garlic,
1/2 tsp: Soy Sauce,
2 tbsp: Olive Oil,
1 tbsp: Lemon Juice,
1 cup: Fresh Tomato, Chopped
2 tbsp: Green Onion, Diced, Use All
2 tbsp: Fresh Parsley, Minced
1 tbsp: Fresh Basil, Chopped, OR
1 tsp: Dried Basil, Crushed
Directions:
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
Source from luhu.jp
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
Source from luhu.jp