Wash the eggplants, peel them, cut them into cubes (not very finely). Add salt and set aside for 30 minutes so that they give away the excess liquid with bitterness.
Then fry them in vegetable oil until light golden brown and cool.
Cut tomatoes coarsely, onions into half rings, chop the greens finely (who likes what). I don't like cilantro, so I added watercress to the greens, it only emphasized the taste of the salad! Garlic is passed through a press or finely chopped.
Mix everything, season with olive oil, sprinkle with spices.