Eggplant Caviar Dip Recipe

Step 1

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

Things You'll Need

  • 1ea Eggplant; Md, About 1 Lb.
  • 1/2ts Soy Sauce
  • 1tb Fresh Basil; Chopped, OR 1 ts Dried Basil; Crushed
  • 1tb Lemon Juice
  • 2tb Fresh Parsley; Minced
  • 2ea Cloves Garlic
  • 1c Fresh Tomato; Chopped
  • 2tb Olive Oil
  • 2tb Green Onion; Diced, Use All

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