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Answers: Surely you could muster up some fetta cheese and some olive oil to put with this? I would bbq the aubegines, onion and garlic together first... but hey.. I'm an Australian. We barbeque everything!

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Perfect! Just add olive oil, basalmic vinegar, salt and pepper, a little Mrs. Dash seasoning, and you're done.

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cut the tomatoes into 8, dice the aubergine and slice the onions into rings.take equal parts of olive oil and white wine vinegar and mix together crush fresh garlic and add it to the vinegar/oil mix (how much garlic depends on your own tastes) stir the mixture and leave it to stand until your ready for the salad and then use the oil/vinegar/garlic mixture as a dressing over the aubergines, tomatoes and onion
hope that helps

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i suggest you do what the person said about the balsamic vinegar and olive oil and all that, but instead give up on a salad and have stir fry instead, the aubergine will be better that way, as will the onions! sorry if this is no help

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thinly slice the aubergine and leave in a bowl for an hour with a layer of salt on it.
rinse then dry fry until golden on each side.
thinly slice the tomatoes, garlic and the onion
do alternate layers of aubergine, tomato and onion in a flat dish.
put the garlic with fresh basil and lemon juice. mix well and scatter over the salad
Super Yummy!!

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Cut the eggplant into quarter inch wheels. Lightly oil a heavy (cast iron) pan or griddle and "fry" the eggplant until it gets brown (nearly black even) on both sides. You'll do this in batches. You may want to crush the eggplant with a fork as you are cooking it to make some of the liquid come out. In any case the finished product should be limp.
Put your cooked eggplant into a glass dish and dress with olive oil, vinegar, crushed garlic, some paper thin slices of onion and oregano & fresh basil if you have some. Let sit in the fridge - mix before serving. When cold serve with some sliced ripe tomato as an appetizer or as snack with a glass of wine.

PS - most commercially grown eggplant no longer need to have the bitter purged from them... and in the case of the dish above it's ok to have that bit of "bite" that the eggplant can have... you just wash it away with a sip of wine.

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two ways:
one, put the whole aubergine under the grill to char (yes it should turn crispy and black so have your fan on) then seal in a glass bowl covered in plastic wrap to let it sweat (5 or 7 mins) then peel off the skin. Mash or roughly chop, add chopped tomatoes, onion and some crushed garlic to taste, season. To serve, top with some olive oil and some lemon juice, and if you have any herbs lying around the fridge somewhere (parsley would be great, so would coriander, but anything green would work well, just to give the salad some colour).
ok, this other one is more of an appetizer, but it is SO good: slice your aubergine into thick 2 inch rings and deep fry in some very hot oil until the outside really crisps up. Serve immediately topped with some finely chopped tomatoes and garlic, and some olive oil. If you have any pomagranete juice (sold at arabic groceries), add a few tsps over top.

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Forget a salad, cut them up drizzle them with olive oil, season with salt and pepper and roast them for about 30 mins... Chuck some thyme in if you can too.

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Fisrt bake the aubergines in the oven and let them go cold. Peel the skin off and add salt and olive oil. Cut the tomatoes and the onions in a side salad and top them with tiny cuts of garlic.

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If you want to try our Asian way of cooking it will be;

Stir fry style

1) Chopped the onion and garlic. Fry it till fragrant and brown. 2) Put in some mince meat. fry for another 2 minutes.
3) Put in some oyster sauce (or chicken stock), salt and pepper to taste.
4) Lastly put in the cut aubergines and stir fry for another 3
minutes on strong flame.

Happy trying!

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you should dry roast the aubergines and onions, cut in large squares, on a tray IN A WARM OVEN FOR about 40 minutes, and then remove and allow to cool, chop the tomatoes up, and scoop the oven roasted mixture in with the fresh tomatoes and cover with a nice spoonful of olive oil and one crushed clove of garlic. Chill for about two hours to let the flavours intensify.

I also like to cut the tomatoes in quarters and roast them in a cooler oven, and when I serve this dish, I put it in a small plate with fresh oregano and coriander sprinkled over the top, a large rough slice of olive bread, and small pot of black olives to help it go down, its a starter in its own right, but I must confess, that I also add sweet peppers and a courgette to the mix, the sweet pepper has had the skin char burned away, and is cit into strips, and the courgette has been fried in butter in thin slices.

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