Eggplant Caviar

Categories: Appetizer

Serves: 16 Servings

Ingredients:

2 md Size round eggplants
1/2 Maui onion; minced fine
2 Cloves minced garlic
1 md Tomato; peeled and
-chopped
6 -(up to)
8 Fresh basil leaves; minced
2 tb Fresh parsley; minced
1 tb Olive oil
2 tb Shoyu
1 Lemon; juice of
1 pn Tumeric
1 pn Allspice
1/2 ts Cumin

Instructions:
Bake eggplant for 45-60 minutes at 400 degrees. Cool slightly, peel skin
and chop pulp. Mix together remaining ingredients. Add eggplant and mix
well. Mound on a dish and serve with your favorite cracker.

From a book of my mother's (Judy Hosey) titled Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Previous: Eggplant Caviar | Next: Eggplant Caviar