Israeli Eggplant Salad

1 medium eggplant (about 1 pound)
1 small onion, coarsely grated
2 hard-cooked eggs, coarsely grated
1/8 teaspoon garlic powder or to taste
1/2 teaspoon salt or to taste
1/8 teaspoon black pepper or to taste
2 tablespoons 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 F until crispy and skin is slightly charred, about 30 minutes.

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

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 cup.

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