Peel the eggplants and cut them into medium cubes. Fry until soft and flip into a colander to remove excess oil. Put the cooled eggplants in a salad bowl. Add a medium-sized diced tomato and finely chopped greens. Cut the onion into half rings.
Add spices, vinegar and garlic passed through the press. Put the olives and walnuts, twisted through a meat grinder or crushed in a blender. Stir the salad.