• 1 large eggplant, unpeeled
• 1/4 cup chopped onion
• 2 Tbls. lemon juice or lime juice
• 1 Tbls. olive oil or vegetable oil
• 1 small clove garlic
• 1/2 tsp. salt
• 1/2 tsp. Sriracha hot chile sauce
• lemon slice (optional)
Preheat oven to 350° F. 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 Sriracha sauce. Cover; process until peel is finely chopped. Add eggplant pulp. Cover; process just until chopped. Place in serving dish. Garnish with lemon slice if desired. Serve with crackers or tortilla chips. Makes 1 1/2 cups.