| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Appetizers | 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 350°F. 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 <ksonness@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Mar 29, 1998
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