Appetizers : Eggplant Caviar

• 1 large eggplant, unpeeled
  
• 1/4 cup chopped onion
  
• 2 tablespoons lemon juice
  
• 1 tablespoon olive or vegetable oil
  
• 1 small clove garlic
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon Original TABASCO® brand Pepper Sauce
  
• Sieved egg white (optional)
  
• Lemon slice (optional)
  

Preheat oven to 350°F. Place eggplant in shallow baking dish and bake 1 hour or until soft, turning once. Trim off ends; slice eggplant in half lengthwise. Place cut-side-down in a colander and let drain 10 minutes. Scoop out pulp; reserve pulp and peel.

In a blender or food processor, combine eggplant peel, onion, lemon juice, oil, garlic, salt and TABASCO^® Sauce. Cover and process until peel is finely chopped. Add eggplant pulp. Cover; process just until chopped. Place in a serving dish and 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