1. Wash the eggplants, sting them with a fork and put them in the oven on maximum heat. Let them ”bake”
2. While the eggplants are baking, finely chop the onion and put it in a bowl together with the 2 cups of mayo
3. When the eggplants become baked and juicy take them out of the oven and peel them.
4. Cut of their upper part and with the aid of a knife, chop them finely