# Cook the eggplants in oven over high heat until they soften, without adding anything else.
# Peel them when they are still hot.
# Chop into small pieces and arrange them on a service plate.
# Pour lemon juice all over.
# Add cucumber, pepper and onion to the eggplants, and mix.
# Pour olive oil over the salad.
Note: Because of kneading onion with salt, there is no need to add salt to the salad.
