Eggplant Caviar

   3                    Eggplants
   3                    Garlic cloves -- minced
     1/3  cup           Olive oil
   1      tablespoon    Minced parsley -- (or Onion, Basil or
                        Anchovies)
   1                    Lemon -- juice only
                        Salt and pepper

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from
the flame. Broil for 50 minutes, turning once, until very soft. Scoop out the flesh and discard the seed strips. Pass through the coarse blade of a food mill or coarsely mash by hand. Add garlic to taste (be careful, the taste becomes stronger with time). Beat in the olive oil. Add the parsley, lemon juice, salt and pepper.

Eggplant Relish

   1      medium        Eggplant
   1                    Egg -- hard-boiled
   1                    Green pepper
   1      medium        Onion
                        Oil
                        Vinegar
                        Garlic
                        Salt
                        Pepper
                        Sugar

Bake eggplant until soft.  Grind together the baked eggplant, egg, green pepper and onion.  Add oil, vinegar and seasonings to taste. Chill. Serve cold.

Ellen's Boursin

   8      ounces        Cream cheese
   2                    Garlic cloves -- peeled
   1      tablespoon    Each fresh basil -- dill and

   6                    Black olives -- pitted

Blend cream cheese, garlic and herbs in a food processor until smooth.
Chop in olives.  Transfer to a small bowl and keep refrigerated until
ready to serve.

Boursin is generally served as an appetizer spread on crackers, or stuffed into cherry tomatoes