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| Home -> [Appetizers, Asian, Chinese, Dips & Spreads, Eggplant, Ethnic, Vegetables] -> [Eggplant caviar dip Recipe] |
Eggplant caviar dip
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Asian, Chinese, Dips & Spreads, Eggplant, Ethnic, Vegetables |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Cut the eggplant in half lengthwise. | | 2 | Bake, cut side down, on a greased cookie sheet at 400 °F. | | 3 | For 60 minutes. | | 4 | As the eggplant cools, gently squeeze out the excess water. | | 5 | Use a spoon to scoop pulp from the skin. | | 6 | Place the pulp in a bowl and mash with a fork. | | 7 | Using a garlic press, crush the garlic into the eggplant. | | 8 | Add all of the other ingredients and blend well. | | 9 | Cover and chill. | | 10 | Makes about 3 ?cups of dip. | | 11 | Suggested dippers: sesame crackers, lavasch crackers, cocktail rye bread, scallions, bell pepper |
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