- Details
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Parent Category: Recipes
1 Eggplant; Md -- About 1 Lb.
1/2 teaspoon Soy Sauce
1 teaspoon Dried Basil -- Crushed
1 tablespoon Lemon Juice
2 tablespoon Fresh Parsley -- Minced
2 Cloves Garlic
1 cup Fresh Tomato -- Chopped
2 tablespoon Olive Oil
2 tablespoon Green Onion; Diced -- Use All
1 tablespoon Fresh Basil; Chopped -- OR
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, ****tail Rye
Bread, Scallions, Bell Peppers
