olive or sunflower oil
Step by step
Wash the eggplants and slice in half lengthwise. Then using the tip of a knife, slice the inner halves to make a diamond pattern, like in the picture.
Arrange the eggplant halves in a baking sheet and sprinkle with a little oil.
Bake at 200 degrees C for 30-40 minutes until nicely browned.
Allow to cool properly, then scoop out the flesh with a spoon.
Try not to smash the eggplant, leave bigger pieces.
Place the flesh into the bowl in which you'll make the salad.
Then put the diced tomatoes, salt and 3-4 tablespoons of oil. I used cold pressed sunflower oil. It has a specific flavour and gives the salad a nice taste.
Olive oil will be as good.
The salad is very tasty when it's fresh, but I noticed that after a few hours in the fridge, it tastes even better. You can try it either way.