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Bake the eggplant in the oven, then peel. Wash with cold water, drain in a strainer.
On a wooden chopper, chop the eggplant finely. If you want you can put them through the mincer. Then we put them in a bowl, add salt and oil little by little. Mix well.
We clean a more suitable onion, wash it with cold water and put it on the small grater.
Add the onion over the eggplant, mix, then leave in the fridge for 15-20 minutes.