- 2 med. eggplants, unpeeled
- 1/3 c. grated Parmesan
- 2 tbsp. onion, finely chopped
- 2 tbsp. pimiento, chopped
- 2 tbsp. lemon juice
- 1/2 tsp. garlic powder
- 1/4 tsp. seasoned salt, opt.
- Preheat oven to 350°. In large shallow baking pan, bake eggplant for 60 minutes or until tender.
- Cool slightly and peel. In blender or food processor, puree eggplant.
- Stir in remaining ingredients.
- Served chilled or at room temperature with crackers. Makes 2 cups of "caviar".