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. 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
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)