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Cut the onion into thin half-moons. Add all the marinade ingredients to it. Let it sit for 20 minutes.
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The eggplants are first cut into slices about 1 cm thick, then into thin strips.
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Sprinkle the eggplant strips well with starch, lightly salt and fry in a heated pan with a little oil.
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Place the finished eggplants on kitchen paper to drain excess fat.
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The eggs are cut into large pieces.
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In a bowl, mix the pickled onions, chopped eggs, and eggplants. Add the mayonnaise and fresh herbs.
