Recipe for Eggplant Caviar Dip 
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Yield:
6
Ingredients:
Amount Ingredient
1 x Eggplant, Md, About 1 Lb.
2 x Cloves Garlic
1/2 tsp Soy Sauce
1 cup Fresh Tomato, Chopped
1 tsp Dried Basil, Crushed
2 tbl Olive Oil
1 tbl Lemon Juice
2 tbl Green Onion, Diced, Use All
2 tbl Fresh Parsley, Minced
Instructions:
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

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