Cut the eggplant into strips, salt and let stand for 15 minutes. Fry in vegetable oil until tender and cool.
Cut the onion in half rings, pour over boiling water, leave for a minute and drain the water. Then add the vinegar and let it stand for several minutes.
Dice the eggs. Mix with pressed onions and eggplant. Salt to taste and season with mayonnaise.
Eggplant salad is ready.