Eggplant Guacamole

• 1 medium eggplant
• 1 tsp. taco sauce
• 1 small tomato
• 1 (16 oz.) loaf sourdough bread, sliced
• 1 small onion
• Juice of 1 lemon
• 1 tbsp. yogurt

Peel, cut up and steam eggplant until tender. Peel tomato. Grate onion. Mix eggplant, tomato, and onion with taco sauce, lemon, and yogurt. Blend until mixture will spread. Serve with toast rounds made of sourdough bread.