Eggplant Caviar Dip

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1 eggplant, medium, about 1 pound
2 cloves garlic
1/2 teaspoon soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
1 cup fresh tomato, chopped
2 tablespoons green onion, diced,
2 tablespoons fresh parsley, minced
1 tablespoon fresh basil, chopped, or 1 tablespoon 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 1/2 cups of dip.



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