1 ea Eggplant; Md, About 1 Lb.

2 ea Cloves Garlic

1/2 t Soy Sauce

2 tb Olive Oil

1 tb Lemon Juice

1 c Fresh Tomato; Chopped

2 tb Green Onion; Diced, Use All

2 tb Fresh Parsley; Minced

1 tb Fresh Basil; Chopped, OR

1 t Dried Basil; Crushed

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