“This is taken from "The Great American Favorite Brand Name Cookbook: Collectors Edition." I haven't tried any of these recipes, but I'm borrowing the book and trying to get as many posted for my personal use as possible. Hope you all enjoy!”
READY IN:
1hr 25mins
SERVES:
20
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

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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