An Appetizer:  SESAME EGGPLANT DIP WITH SOY SAUCE – MINCED GARLIC – LEMON JUICE – RED WINE – EXTRA VIRGIN OLIVE OIL

For 4:

–eggplant (fresh, medium size)

–soy sauce (3 tablespoons, bottled)

–minced garlic (bottled, 1 tablespoon)

–lemon juice (2 squirts, bottled)

–red wine (2 tablespoons)

–extra virgin olive oil (1 tablespoon)

–sesame seeds (2 tablespoons, bottled)

1 – Prick the eggplant all around, generously.  Place in the microwave, on an uncovered plate, and microwave for 5 minutes.  Turn over, and then microwave for 5 minutes more.  Let cool.  Then cut into 2 pieces, and rake out the pulp, discarding the skin.

2 – Criss-cross the pulp with a knife.  Then place in a mixing bowl.  Add soy sauce, minced garlic, lemon juice, red wine, sesame seeds, and extra virgin olive oil.  Stir well.

3 – Refrigerate for at least 2 hours before serving.  Serve with crackers.

–eggplant dip inspired by Better Homes and Garden magazine.

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