Ingredients Jump to Instructions ↓

  1. 1 medium eggplant -- about 1 lb. 2 cloves garlic

  2. 1/2 teaspoon soy sauce

  3. 2 tablespoons olive oil

  4. 1 tablespoon lemon juice

  5. 1 cup fresh tomato -- chopped

  6. 2 tablespoons green onion -- diced, use all

  7. 2 tablespoons fresh parsley -- minced

  8. 1 tablespoon fresh basil -- chopped, or 1 teaspoon dried basil -- crushed

Instructions Jump to Ingredients ↑

  1. 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


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