---------- Recipe via Meal-Master (tm) v8.01
       Title: Eggplant Caviar Dip
  Categories: Dips, Vegetables
       Yield: 6 servings
       1 ea Eggplant; Md, About 1 Lb.           2 ea Cloves Garlic
     1/2 ts Soy Sauce                           1 c  Fresh Tomato; Chopped
       1 ts Dried Basil; Crushed                2 tb Olive Oil
       1 tb Lemon Juice                         2 tb Green Onion; Diced, Use All
       2 tb Fresh Parsley; Minced               1 tb Fresh Basil; Chopped, OR
   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