Eggplant salad with onion

* 2 eggplants
* 3 corms
* Little oil
* Salt

Bake the eggplants, let it cool, peel it and let it drain.
Fight well the eggplants with a cleaver of wood.
Add oil and mix well. Add salt to your taste.
Clean the onions, cut small cubes and add over eggplants. Mix well.
Serve them on bread with or without tomatoes.

* If you want you can add mayonnaise or replace the onion with mayonnaise.

* You can freeze the eggplants after baking for one year.