EGGPLANT CAVIAR

By BobD

Ingredients

• 1 large eggplant (about 1-1/2 lb.), unpeeled
• 1/4 cup chopped onion
• 2 tbsp. lemon juice
• 1 tbsp. olive or vegetable oil
• 1 small clove garlic
• 1/2 tsp. salt
• 1/2 tsp. TABASCO Pepper Sauce
• Sieved hard-cooked egg white (optional)
• Lemon slices (optional)

Preparation

Step 1

Preheat oven to 350 degrees.

Place eggplant in shallow baking dish.

Bake 1 hour or until soft, turning once. Trim off ends; slice eggplant in half lengthwise.

Place cut-side-down in colander and let drain 10 minutes.

Scoop out pulp; reserve pulp and peel. Combine eggplant peel, onion, lemon juice, oil, garlic, salt and TABASCO Sauce in blender or food processor. Cover and process until peel is finely chopped.

Add eggplant pulp. Cover and process just until chopped.

Place in serving dish.

Garnish with egg white and lemon slices, if desired.

Serve with toast points.