|Eggplant||1 Large, unpeeled|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Tabasco pepper sauce||1⁄4 Teaspoon|
Preheat oven to 350°F.
Pierce eggplant with fork.
Place eggplant in shallow baking dish.
Bake 1 hour or until soft, turning once.
Trim off ends; slice eggplant in half lengthwise.
Place cut sides down in colander and let drain 10 minutes.
Scoop out pulp; set aside pulp and peel.
In blender or food processor, combine eggplant peel, onion, lemon juice, oil, garlic, salt and TABASCO 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.