Eggplant Caviar

• 1 large or 2 small eggplant
• 1 minced onion
• 1 clove garlic, mashed
• 2 Tbsp. tomato salsa
• 1 tsp. sugar
• 1 Tbsp. dry mustard
• 1/4 c. olive or corn oil
• 2 Tbsp. lemon juice
• dash of lemon pepper, paprika and marjoram
• 1/2 tsp. to 1 Tbsp. sesame seed (optional)

1. Cook eggplant in simmering water until tender (about 20 minutes).
2. Drain, peel and finely chop.
3. If too moist and watery, heat and stir in skillet until moisture is absorbed.
4. Blend pulp with minced onion, garlic, tomato salsa, sugar, dry mustard, olive or corn oil, lemon juice, dash of lemon pepper, paprika and marjoram and sesame seed.
5. Combine in blender until well mixed and fairly smooth.
6. Chill mixture well.
7. Serve with French or rye bread or crackers.

eggplant, onion, clove garlic, tomato salsa, sugar, mustard, olive, lemon juice, lemon pepper, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688408 (may not work)