Burn the eggplant on all sides until the skin is charred and the flesh is very tender.  Remove from flame and let cool on a plate.

When cool, slice open eggplant and scoop flesh into a bowl.  

Slice a sweet white onion and place in a bowl with 2 teaspoons red wine vinegar and 1/4 teaspoon salt. Let sit for 10 minutes.

Add onion to eggplant along with sliced cherry tomatoes, 2 tablespoons chopped parsley, basil, cilantro or a mixture of any. 

Dress the salad with 2-3 tablespoons good olive oil, the juice of half a lemon and salt and pepper to taste.