Cowboy Caviar

Pierce eggplant with knife to prevent bursting during baking.
Place eggplant on baking sheet and bake at 350° for about 45 minutes or until soft (eggplant may cave in); cool about 5-10 minutes.
When cool to the touch, cut open eggplant and scoop pulp out into a bowl.
Chop coarsely; season to taste with Mrs. Dash & pepper.
Add grated onion.
Using a whisk, blend ingredients together and start drizzling oil into mixture.
Continue whisking until all oil is absorbed.

Serve in a bowl with black bread or wheat crackers.

NOTE: This is a great appetizer and even the avid veggie hater won’t have a clue they’re eating eggplant. This is a great dish for the renal diet as well. It’s fast and in the summertime, using fresh eggplants from the garden and grilling them outside is really the way to go! Just be sure if you decide to grill them, after piercing the eggplants, rub oil all over the outside and put on a foil pan instead of a baking sheet.