2 medium eggplants, washed
Cut into sticks
Add 2 pinches of sea salt
Mix
Leave to drain for 40 min
2 red onions cut into strips
Add 2 tablespoons of balsamic vinegar
Cover with boiling water
Cover 25 min
Cut into slices 5 washed mushrooms in size medium
Crush the foot of the mushroom for stability
After 40 min, remove the water from the eggplants
Pour 1 large drizzle of olive oil in 1 pan
Heat the oil and when it is hot, add the eggplants and mushrooms
Cook over medium heat until it begins to grill (about 15 min)
Let cool
Remove the vinegar water from the onions
Mix the eggplant, mushrooms and onions
Add 1 tbsp dill
3 tbsp mayonnaise
Pepper