Slice the eggplant into 1-inch-thick rounds and sprinkle generously with salt. Place them in a colander and let them sit for 45 to 60 minutes. The salt will help purge the excess water and bitterness from the eggplant, so be sure to place a dish underneath the colander if it’s not in the sink. Pat the eggplant slices dry with paper towels.
Heat 1 inch of oil in a deep skillet until the temperature reaches 375˚F. Fry the eggplant until golden brown, about 7 minutes. I suppose you could grill or broil them in the oven as a healthier option, but that’s for another chapter. Remove the eggplant with a slotted spoon and place them on a few sheets of paper towels to drain the excess oil.
Whisk together the vinegar, garlic, dill, sugar, and chili in a large bowl. Slice the eggplant into 1-inch cubes and add them to the bowl. Toss all the ingredients together to coat evenly. Place the salad in an airtight container and refrigerate overnight or for at least 6 hours before serving. Add a scoop of labne if you would like!