Recipe for cooking israeli eggplant salad

Recipes from the Middle East and North Africa :: Middle Eastern Salads and Dressing

1 med. eggplant (about 1 lb.)
1 small onion, coarsely grated
2 hard-cooked eggs, coarsely grated
1/8 tsp. garlic powder or to taste
1/2 tsp. salt or to taste
1/8 tsp. black pepper or to taste
2 Tbsp. mayonnaise
Crackers or raw vegetables

Line rectangular baking pan with foil. Cut eggplant in half lengthwise and place, cut side down, on prepared pan. Bake at 350 degrees fahrenheit until crispy and skin is slightly charred, about 1/2 an hour.

Set sieve over a bowl and place cooked eggplant in sieve to drain 2 to 3 mins.

Meanwhile, place onion and eggs in large wooden bowl. Scoop out eggplant pulp from blackened shells and add to egg mixture. Coarsely chop them together. Stir in garlic powder, salt and pepper to taste, and mayonnaise.

Serve as a dip with crackers or vegetables.

Makes about 1 c..

Per serving (dip only): 63 calories; 4 g fat (1 g saturated fat; 57 percent calories from fat); 5 g carbohydrates; 66 mg cholesterol; 118 mg sodium; 2.5 g protein; 1 g fiber