–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.