Eggplant Caviar

Categories: Appetizers

Serves: 1 Servings

Ingredients:

1 lg Eggplant; unpeeled
1/4 c Chopped onion
2 tb Lemon juice
1 tb Olive or vegetable oil
1 sm Clove garlic
1/2 ts Salt
1/2 ts TABASCO pepper sauce
Sieved egg white; (optional)
Lemon slice; (optional)

Instructions:
Preheat oven to 350øF. 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.

In blender or food processor, combine eggplant peel, onion, lemon juice,
oil, garlic, salt and Tabasco pepper sauce. Cover; process until peel is
finely chopped. Add eggplant pulp. Cover; process just until chopped. Place
in serving dish. Garnish with egg white and lemon slice, if desired. Serve
with toast points.

Makes 1 1/2 cups.

Nutritional information for 1 tablespoon: 10 Calories, 1 g fat, 0 mg
cholesterol, 0 g protein, 45 mg sodium

Busted by Karen Sonnessa

Recipe by: Tabasco www.tabasco.com

Posted to MC-Recipe Digest by "Karen Sonnessa"
on Mar 29, 1998

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