The Grilled Eggplant Salad is an appetizer dish best paired with grilled or seared meat. It can be served as a viand with plain rice.

Procedure:
1. Grill eggplants until soft and charred. Peel the skin carefully and flatten the flesh using the back of fork.
2. Assemble the rest of chopped ingredients over the eggplant in order: tomatoes, red onions, salted egg and mayonnaise and top with fried garlic bits.
3. Serve.
Note: If you hate the taste of mayonnaise on salad, you can omit it and use Greek yogurt instead.

Servings:  5-6 servings
Prep Time:  5 minutes
Total Time:  10 minutes