Peel eggplant, cut into small cubes. This is the most time-consuming part of cooking, so it's good if you have a helper! :-) Skydives in a saucepan or in a bowl, pour boiling water, cover with a lid and leave for 15-20 min.

Finely chop the onion

Saute in vegetable oil until soft

Drain the water from the eggplants, squeeze them slightly and simmer in a deep frying pan over high heat, stirring gently. On the bottom of the pan pour a little vegetable oil.

After about 15 minutes, when the eggplants change color and reduced in volume by about a third (I do not know, you can see it in the pictures or not), diminish the fire to half and add salt or mushroom seasoning, continue to stir carefully!

After about 5 minutes add the prepared onion, mix well and simmer for another 5-7 minutes the Eggplants should be completely soft and reduced from the original volume by about half. Turn off the heat and leave to cool directly in the pan. When the eggplant is completely cool, add mayonnaise, stir, put in a salad bowl. Best if the salad is you spend the night in the fridge.

BON APPETIT!!! :rose: