Peel the eggplant and cut it into a medium cube like the onion. Fry first on high heat, then reduce the heat and fry the vegetables until tender. Put the finished eggplant and onion in a colander to remove excess oil. Meanwhile, grate the carrots on a large grater. Add the garlic passed through the press, ground cumin and mayonnaise. Stir.
In the cooled eggplant and add salt, seasoning and suneli and mix well. In a salad bowl, put the eggplant in the center and carrots in a circle.