Eggplant Salad

Wash and dry the eggplants, slice them into rounds (3–5 mm thick), and then cut into batons. Place them in a bowl, add salt (½ tbsp), toss well, and let sit for 20 minutes.

Slice the onion into thin half-rings and place in a bowl. Add 1 tbsp of sugar, ½ tsp of salt, pour in 6% vinegar, and top with a glass of boiling water. Stir and let cool completely.

Rinse the eggplants in a colander under cold water and drain well.

Heat oil in a skillet. Sauté the eggplants in batches until tender. Transfer to a paper towel-lined plate to drain.

Peel and wedge the eggs. Remove the onions from the marinade and place on paper towels to absorb excess liquid.

In a salad bowl, combine the eggplants, eggs, and onions. Season with salt, dress with mayonnaise, and toss to combine.