Eggplant (aubergine) Dip

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 eggplant (approx 1 pound)
• 3 garlic cloves, peeled
• 1/2 teaspoon soy sauce, to taste
• 1 cup fresh tomato, chopped
• 1 teaspoon dried basil, crushed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons minced green onions
• 1 tablespoon minced fresh parsley
• 1 tablespoon chopped fresh basil

Recipe

• 1 cut the eggplant in half lengthwise.
• 2 bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes.
• 3 as the eggplant cools, gently squeeze out the excess liquid.
• 4 use a spoon to scoop pulp from the skin; discard skin.
• 5 place the pulp in a bowl and mash with a fork.
• 6 using a garlic press, crush the garlic into the bowl.
• 7 add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper.
• 8 cover and chill for at least 2 hours before serving.
• 9 serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers.
• 10 also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.