Peel the eggplant, cut it into a small cube and fry it in vegetable oil until it is ready. Ready-made eggplants flip in a colander to remove excess oil, and season with salt.
Finely chop the onion. Wait for the eggplants to cool down. Peel the potatoes and grate them on a coarse grater.
In a salad bowl, put the grated potatoes and onions on top.
Add the garlic passed through the press to the mayonnaise and mix. Miss the top of the onion. Next layer the cooled eggplant.
Finely chop the green onions and put the next layer on the eggplant and smear with our dressing. Final layer: grate the eggs on a fine grater and decorate the salad.