Eggplant Caviar

1 large eggplant, unpeeled
¼ cup chopped onion
2 tbsp. lemon juice
1 tbsp. olive oil
1 small garlic
½ tsp. salt
¼ tsp. Tabasco® pepper sauce

Preheat oven to 350°. Place eggplant in shallow baking dish. Bake 1 hour or
until soft, turning once. Trim of 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. Cover; process until peel is finely chopped. Add
eggplant pulp. Cover; process just until chopped.

Place in serving dish. Garnish as desired. Serve with toast points.

Makes 1½ cups