From my friend, Dani F, in Cary, a sabra:
Israeli Eggplant Salad
1 medium eggplant
2 hard boiled eggs, chopped
2 Tbsp mayo
1 small onion, chopped
½ tsp garlic powder
Salt & black pepper, to taste
Cut eggplant lengthwise. Roast, cut side down, at 400 F, for about 30 minutes. Drain eggplant is sieve for 2-3 minutes. Chop eggplant. Combine eggplant with next 3 ingredients and mix gently. Season to taste with garlic powder, salt & pepper. Enjoy!
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We don't really like egg plant but this actually sounds pretty decent. I'd probably add some curry, too.
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