This salad is a nice preparation for eggplant without getting it all soaked up with oil. The cellery adds some crunch and the egg yolks give binding to the sauce.
Adapted from Annemarie Wildeisen's kochen 9/2011
2 small eggplants, cut into 1/2-inch dice
2-3 cellery stalks, thinly sliced
2 hard-boiled eggs, diced
1/2 bunch flat-leaf parsley, minced
1/2 bunch basil, minced
1 garlic clove, minced
juice of 1/2 a lemon
1 Tbsp white wine vinegar
freshly ground black pepper
Put the eggplant in a colander, sprinkle with salt, mix well and let stand for about 30 minutes. Heat some olive oil in a skillet and fry the cellery for about 2-3 minutes. Add the eggplant, garlic, lemon juice and vinegar and fry for about 3-4 minutes until the eggplant is tender. Remove from heat and let cool slightly. Transfer to a salad bowl and fold in the eggs and minced herbs. Add salt and pepper to taste and further lemon juice or vinegar if necessary. Serve warm or at room temperature.