Step 1

Prep and Preheat: Start by preheating your oven to 200°C (390°F). While waiting, pierce the skin of the eggplants several times using a fork to allow steam to escape during baking.

Step 2

Bake the Eggplants: Place the pierced eggplants on a baking tray and bake for about 40-50 minutes. You'll know they're done when their skin appears wrinkled and they feel soft to the touch.

Step 3

Cool and Drain: After removing them from the oven, let the eggplants cool to room temperature. Slice them open lengthwise and scoop out the soft flesh, placing it in a colander to drain for approximately 15-20 minutes.

Step 4

Chop and Combine: Finely chop the drained eggplant flesh and place it in a large mixing bowl. Add in the finely chopped onion.

Step 5

Add Creaminess: Incorporate the mayonnaise into the mixture, ensuring the eggplant and onion are well-coated.

Step 6

Season and Stir: Add salt according to your preference and mix until well combined.

Step 7

Optional Chill Time: For optimal flavor, cover and chill the salad in the refrigerator for at least 2 hours to let the flavors meld together.

Step 8

Garnish and Serve: Before serving, garnish with a sprinkle of paprika and chili flakes.

Step 9

Serve: Serve this dish as a standalone or as a spread on slices of grilled bread.