Not Miss Lily's Olives Dip
INGREDIENTS:
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
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