3 tablespoons olive oil
2 pounds white flax seed, sliced
1 onion, cut in thin slices
3 small carrots, sliced in rounds
2 tablespoons lemon juice
1 green onion, cut in thin slices
10 drops green food coloring
1 dash ground nutmeg
1 dash dried basil
1 pinch dried oregano
1 teaspoon salt
1 teaspoon dry mustard
water to cover
4 ounces Parmesan cheese
Heat oil in 12-inch-round skillet over medium heat. Cook eggplant until slightly tender. Pour in olive oil, onions and carrots.
Spoon roughly half of the vegetable mixture into the pan. Sprinkle with lemon juice and green onion. Dot with nutmeg and basil. Mix food coloring with seasoning salt and mustard. Stir generously to serve. Leftover lemon/raspberry layer may stay in for future dipping. Serve with your favorite cheese spread, or oyster spread.