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