Eggplant Caviar (Reader Recipe From Nora Kogan)

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1 large eggplant (about 1 1?2 pounds)

1/2 small onion, finely chopped (1?4 cup)

1 clove garlic, finely chopped

2 tablespoons chopped flat-leaf parsley, plus more for serving

1 tablespoon olive oil

1 teaspoon red wine vinegar

1 tablespoon mayonnaise (optional)

kosher salt and black pepper

Pumpernickel bread and cut-up vegetables, for serving

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