Eggplant Caviar Dip Recipe
Recipe 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
Recipe Preparation
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
Servings: 6
Back to Vegetable Recipes
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Eggplant Caviar Dip Recipe Category
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