Eggplant (Aubergine) Dip

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

Directions

1. 1

   Cut the eggplant in half lengthwise.

2. 2

   Bake, cut side down, on a greased cookie sheet at 400 degrees F for 60 minutes.

3. 3

   As the eggplant cools, gently squeeze out the excess liquid.

4. 4

   Use a spoon to scoop pulp from the skin; discard skin.

5. 5

   Place the pulp in a bowl and mash with a fork.

6. 6

   Using a garlic press, crush the garlic into the bowl.

7. 7

   Add all of the other ingredients and blend well. Season to taste with salt and freshly ground pepper.

8. 8

   Cover and chill for at least 2 hours before serving.

9. 9

   Serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers.

10. 10

    Also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.