Instructions: Preheat oven to 350 F. Place aubergine in shallow baking dish. Bake 1 hour or until soft, turning once. Trim off ends; slice aubergine 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 aubergine peel, onion, lemon juice, oil, garlic, salt and Tabasco pepper sauce. Cover; process until peel is finely chopped. Add aubergine 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.

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