MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Eggplant Caviar Dip
  Categories: Appetizers, Dips, Vegetables
       Yield: 6 servings
  
       1 ea Eggplant; Md, About 1 Lb.
       2 ea Cloves Garlic
     1/2 t  Soy Sauce
       1 c  Fresh Tomato; Chopped
       1 t  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
  
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