Place the eggs in boiling water and cook for 10 minutes until hard-boiled. Once cooked, place the eggs in cold water and allow to cool down before peeling and chopping finely.
To prepare the eggplant, scatter the strips on a chopping board and sprinkle with salt. Leave for 10-15 minutes to pull out some of the moisture from the vegetable. This process also removes some of the bitterness from the eggplant.
While the eggs are cooking and the eggplant is chilling, marinate the onions. Place the thinly sliced onions into a bowl and pour over the vinegar, boiling hot water, and season with salt and honey. Mix through and set aside for 15 minutes.
Heat a thin layer of coconut, olive oil, or macadamia oil in a large frying pan over medium-high heat. Add all of the eggplant and cook for 7-8 minutes, stirring frequently, until the pieces are golden brown and soft. Remove the cooked eggplant onto some paper towel to remove excess oil, then transfer the cooked vegetable to a mixing bowl.
Add the chopped eggs to the eggplant, then pour in the onion marinade and the onions, and add the mayonnaise. Add a little pepper and mix together. Taste for salt and season more if needed. It’s best to leave the salad in the fridge for half an hour to ‘set’ before serving, but you can also enjoy it right away.