Comment by d4ng

Worth bathing the decently sliced eggplant in whipped egg and then in flour, and frying in a decent amount of oil. Add herbs. Simple. This is common in the Mediterranean.

When cooking over gas, it is nice to remove the skin in cold water, chop up coarsely, and add yoghurt, garlic, olive oil, salt and herbs, with a good whizzing up following, to make a decent dip for flatbread or anything else.