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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 10 |
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This is taken from The Great American Favorite Brand Name Cookbook: Collectors Edition. Hope you all enjoy. Ingredients:
1 large eggplant, unpeeled |
1/4 cup chopped onion |
2 tablespoons lemon juice |
1 tablespoon olive oil |
1 small garlic clove |
1/2 teaspoon salt |
1/4 teaspoon tabasco sauce |
sieved egg white (optional) |
lemon, sllice (optional) |
Directions:
1. Preheat oven to 350. Place eggplant in shallow baking dish. Bake 1 hour or until soft, turning once.
2. 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.
3. In blender or food processor combine eggplant peel, onion, lemon juice, oil, garlic, salt and Tabasco sauce. Cover; process until peel is finely chopped.
4. Add eggplant pulp. Cover; process just until chopped.
5. Place in serving dish. Garnish with egg white and lemon slice, if desired. Serve with toast points.
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