Very low in calories and with good nutrients and vitamins make the eggplant a good choice for any meal.
You can fry it, bake it, stew it , stuff it…
One cup of eggplant has no more then 20 calories, 0.1g of fat, good source of potassium, vitamin B6 and has a high dietary fiber value.
Roast whole eggplant with skin on a grill, flat top if possible or bake it in the oven until become soft and the outer layer skin is looking ashy, roasted ( will reduce its volume and will flat its size as the fibers are getting cooked)
Set aside and let it cool for 15 minutes, than peel its skin and discard
Chop the pulp on a cutting bored using a sharp knife until is minced.
Add 1/2 cup of mayo and 1/4 salt to each 1lb of eggplant
Mix and chill for at least 2 hours
Use it as a dip for appetizer, spread on breads, best served with tomato wedges