Aubergine Caviar Dip Recipe

• 1 x Aubergine, Md, About 1 Pound
• 2 x Cloves Garlic
• 1/2 tsp Soy Sauce
• 2 Tbsp. Extra virgin olive oil
• 1 Tbsp. Lemon Juice
• 1 c. Fresh Tomato, Minced
• 2 Tbsp. Green Onion, Diced, Use All
• 2 Tbsp. Fresh Parsley, Chopped
• 1 Tbsp. Fresh Basil, Minced, Or possibly
• 1 tsp Dry Basil, Crushed

1. Cut the aubergine in half lengthwise.
2. Bake, cut side down, on a greased cookie sheet at 400 degrees F. for 60 min.
3. As the aubergine cools, gently squeeze out the excess water.
4. Use a spoon to scoop pulp from the skin.
5. Place the pulp in a bowl and mash with a fork.
6. Using a garlic press, crush the garlic into the aubergine.
7. Add in all of the other ingredients and blend well.
8. Cover and chill.
9. Makes about 3 1/2 c. of dip.
10. SUGGESTED
11. DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell Peppers

aubergine, garlic, soy sauce, extra virgin olive oil, lemon juice, fresh tomato, green onion, fresh parsley, fresh basil, basil

Taken from cookeatshare.com/recipes/aubergine-caviar-dip-71467 (may not work)