Recipe - Eggplant Caviar Dip

1 Eggplant; Md, About 1 Lb.
2 Cloves Garlic
One half teaspoon Soy Sauce
2 tablespoon Olive Oil
1 tablespoon Lemon Juice
1 cup Fresh Tomato; Chopped
2 tablespoon Green Onion; Diced, Use All
2 tablespoon Fresh Parsley; Minced
1 tablespoon Fresh Basil; Chopped, OR
1 teaspoon 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 One half cups of dip. SUGGESTED
DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions,
Bell Peppers

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini