Eggplant Caviar (version XI)

2 medium  round eggplants
1/2 maui onion, minced fine
2 cloves minced garlic
1 or more medium tomato, peeled and chopped
8 fresh basil leaves, minced
2 tablespoons fresh parsley, minced
1 tablespoon olive oil
2 tablespoons shoyu (soy sauce)
1 lemon, juice of
1 pinch turmeric
1 pinch allspice
1/2 teaspoon cumin

Bake eggplant for 45-60 minutes at 400 degrees. Cool slightly, peel skin and chop pulp. Mix together remaining ingredients. Add eggplant and mix well. Mound on a dish and serve with your favorite cracker.

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