Preheat oven to 350ºF.

Place eggplants on a nonstick baking dish and bake for about 1 hour.

Cool, peel, and dice eggplants and set aside.

In the meantime, rub a salad bowl with the garlic clove and then discard the garlic.

Place diced eggplant in salad bowl and add oil, tomato, onion, and parsley.

Sprinkle the vinegar over the mixture and toss well.

Chill before serving.