Peel the eggplant and cut it into large enough cubes. Fry in vegetable oil first over high heat until browned. Then reduce the heat, cover the pan with a lid and fry the eggplants on medium-low heat. Put the finished eggplant on paper napkins to remove excess oil. Soft-boiled eggs and cool. In a salad bowl, cut the bell pepper into a medium cube, finely chop the garlic, and cut the cherry in half. Add all the spices.
White salad onions (you can purple) cut into thin half rings, chop the eggs randomly and add to the salad, as well as the cooled eggplant. Add mayonnaise and mix. You can add your favorite greens.