How to make
Cut the eggplant into thin slices. Add salt and leave them for 30 minutes until the bitter water drains.
Heat the grill pan and grill the eggplant slices on both sides briefly.
Transfer them into a plate and drizzle with olive oil.
Mix the sunflower oil and milk.
Add 1 tsp. mustard, 2-3 pcs. marinated capers (optional), lemon juice and a pinch of salt.
Blend until smooth, then add the tuna strained from the oil in the can. Blend again.
Arrange the grilled eggplant on a serving plate. Drizzle with the mayonnaise dressing and garnish with pickled capers and sliced lemon.
Enjoy this grilled eggplant with mayonnaise fish spread!
Note: You can use store-bought mayonnaise instead of making mayonnaise!