Eggplant and Egg Salad

Hard-boil the eggs.

Dice the eggplant into small cubes and slice the onion into half-moons.

Sauté the onion and eggplant with a splash of water and oil until tender.

Mince the garlic clove, add it to the veggies, and cook for another minute.

Turn off the heat, stir in the chopped dill, and let it cool completely.

Transfer the cooled eggplant, onion, and herbs to a mixing bowl, then fold in the roughly chopped eggs.

Add the halved cherry tomatoes.

Season the salad with salt and pepper, dress with sour cream or homemade mayonnaise, and toss to combine.