Categories: Dips, Vegetables 
      Yield: 6 servings 
  
      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