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, optsp.

Preheat oven to 350°F. 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".