- 2 large whole eggs
- 2 medium eggplants, sliced into short strips or diced into cubes (see picture)
- 1 teaspoon salt
- Coconut oil, olive oil or macadamia oil for cooking
- 3–4 tablespoons mayonnaise
- Pinch of black pepper
For pickled onions
- 1/2 medium white or red onion, quartered and thinly sliced
- 2 tablespoons white vinegar or apple cider vinegar
- 3 tablespoons boiling hot water
- 1/2 teaspoon sea salt
- 1 teaspoon honey
- Place the eggs in boiling water and cook for 10 minutes, until hard-boiled. Once cooked, place the eggs in cold water and allow to cool down before peeling and chopping finely.
- To prepare the eggplant, scatter the strips on a chopping board and sprinkle with salt. Leave for 10-15 minutes to pull out some of the moisture from the vegetable (this will make it less dry, which means that you won’t need to use as much oil for cooking them). The salting process also removes some of the bitterness from the eggplant (which you may or may not taste!).
- While the eggs are cooking and the eggplant is chilling, it’s time to marinate the onions. Place the thinly sliced onions into a bowl and pour over the vinegar, boiling hot water and season with salt and honey. Mix through and set aside for 15 minutes as well.
- Back to the eggplant, my friends. Heat a thin layer of coconut, olive oil or macadamia oil in a large frying pan over medium-high heat. Add all of the eggplant and cook for 7-8 minutes, stirring frequently, until the pieces are golden brown and soft. Remove the cooked eggplant onto some paper towel to remove excess oil and then transfer the cooked vegetable to a mixing bowl.
- Add the chopped eggs to the eggplant and then pour in the onion marinade and the onions and add the mayonnaise. Add a little pepper and mix together. Taste for salt and season more, if needed. It’s best, to leave the salad in the fridge for half an hour to ‘set’ before serving, but you can also enjoy it right away.