Cut the onion into thin half-moons. Add all the marinade ingredients to it. Let it sit for 20 minutes.

The eggplants are first cut into slices about 1 cm thick, then into thin strips.

Sprinkle the eggplant strips well with starch, lightly salt and fry in a heated pan with a little oil.

Place the finished eggplants on kitchen paper to drain excess fat.

The eggs are cut into large pieces.

In a bowl, mix the pickled onions, chopped eggs, and eggplants. Add the mayonnaise and fresh herbs.