Wash and dry the eggplant and prick 2-3 times with a fork. You can either use a gas flame stove or grill to char the egpplant. Using tongs, hold the eggplant to the flame until the skin begins to darken and blister all over. Set aside and allow to cool.
Using a knife, peel the skin off the eggplants. Cut the eggplant into small 1/4 inch cubes and place in a bowl.
Cut the tomatoes into small 1/4inch sized cubes and add to the bowl of eggplant along with the red onion,lemon juice,parsley, crushed garlic and olive oil. Sprinkle with salt and stir well to combine. Serve at room temperature. This salad will last for 2 days stored in the fridge.