| 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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