Peel the eggplant and cut it into a medium cube. Fry until tender, and toss in a colander to drain excess oil. Put the cooled eggplants in a salad bowl. Add the tomato cut into medium cubes and finely chopped greens. 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.