Eggplant Caviar (version II)

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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 tabasco pepper sauce
sieved egg white, (optional)
lemon slice, (optional)

Preheat oven to 350F.

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.



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