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HUY FONG SRIRACHA HOT CHILE SAUCE

Huy Fong Eggplant Caviar
• 1 large eggplant, unpeeled
• 1/4 cup chopped onion
• 2 Tbls. lemon juice
• 1 Tbls. olive or vegetable oil
• 1 small clove garlic
• 1/2 tsp. salt
• 1/2 tsp. Huy Fong Sriracha Hot Chile Sauce
• Sieved egg white (optional)
• 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 Huy Fong Sriracha Hot Chile Sauce. Cover; process until peel is finely chopped. Add eggplant pulp. Cover; process just until chopped. Place in serving dish. Garnish with egg white and lemon slice, if desired. Serve with toast points. Makes 1 1/2 cups.





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Huy Fong Foods Huy Fong Sriracha Hot Chile Sauce
Huy Fong Sriracha Hot Chile Sauce



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