Roast the eggplants in the oven until cooked through. Then finely chop them.

Chop the parsley, onion, tomatoes, and bell pepper, and mince the garlic.

In a bowl, add the eggplant, then the tomatoes, then the green bell pepper. Add the oil, lemon juice, salt, and black pepper on top.

Transfer the salad to a large serving bowl and garnish with parsley, walnuts, and a little oil.