Slice the eggplants into fat slabs after washing them thoroughly. Flavor with a decent amount of salt then wrap a stretch film or foil around the eggplant. Pressure cook in a pot filled with water for around 20 minutes. Strain the water then dry the eggplant slabs with paper towels.
Stir fry the eggplant in a heated 1.5 tbsp of olive oil on a pan.
Chop the onion in half slices and toss in with the eggplant when the vegetable is already half cooked. Let it simmer but remember to avoid making the onion mushy. Once the onion turns soft (but a bit crunchy), remove from the heat and leave to cool.
Quarter your cherry tomatoes then sliver the pickles to make slim slices. Chop the cilantro into fine pieces as well. Finely dice the garlic clove but if a garlic press is available, you can use that instead. Mix all the chopped veggies with the eggplant.
Flavor the salad with salt and pepper just to taste. Drizzle the lemon juice and olive oil on top. Toss the ingredients together then serve with your favorite meat.
The ingredients are enough to make 4 salad servings.