Preheat oven to 350°F. Place eggplant in shallow baking dish and bake 1 hour or until soft, turning once. Trim off ends; slice eggplant in half lengthwise. Place cut-side-down in a colander and let drain 10 minutes. Scoop out pulp; reserve pulp and peel.
In a blender or food processor, combine eggplant peel, onion, lemon juice, oil, garlic, salt and TABASCO® Sauce. Cover and process until peel is finely chopped. Add eggplant pulp. Cover; process just until chopped. Place in a serving dish and garnish with egg white and lemon slice, if desired. Serve with toast points.
Makes 1 1/2 cups.
Nutritional information for 1 tablespoon: 10 Calories, 1 g fat, 0 mg cholesterol, 0 g protein, 45 mg sodium