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aubergine garlic soy sauce extra-virgin olive oil lemon juice fresh tomato green onion fresh parsley fresh basil basil
Viewed: 45 - Published at: 8 months agoIngredients
- 1 x Aubergine, Md, About 1 Pound
- 2 x Cloves Garlic
- 1/2 tsp Soy Sauce
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Lemon Juice
- 1 c. Fresh Tomato, Minced
- 2 Tbsp. Green Onion, Diced, Use All
- 2 Tbsp. Fresh Parsley, Chopped
- 1 Tbsp. Fresh Basil, Minced, Or possibly
- 1 tsp Dry Basil, Crushed
Method
- Cut the aubergine in half lengthwise.
- Bake, cut side down, on a greased cookie sheet at 400 degrees F. for 60 min.
- As the aubergine 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 aubergine.
- Add in all of the other ingredients and blend well.
- Cover and chill.
- Makes about 3 1/2 c. of dip.
- SUGGESTED
- DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell Peppers
