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Peel a squash, grate it and squeeze the juice.
Meanwhile, we make mayonnaise. Put the yolks, mustard and a little salt in a bowl, mix them and add a little oil and spin with Liguria, do so until you get the desired amount of mayonnaise.
Chop the eggplant, mix with mayonnaise, grate the onion, finely chop the onion leaves and parsley, add the crushed garlic. Season.