Grill the eggplants on all sides, either directly on the stove’s flame, or broil them.
While the eggplants cool for a few minutes, prepare the rest of the ingredients: peel and chop the onion, squeeze fresh juice from the lemon.
Scoop out the inside of the grilled eggplants carefully.
Chop them, using a regular knife.
Now, add all ingredients into a tall bowl and, using the hand mixer, mix together the chopped eggplants, onion, lemon juice, salt and a few tablespoons of olive oil.
You can also add 2-3 cloves of chopped garlic into the mix, for more flavor.
Grilling the eggplants gives them a nice taste, but you can “bake” them in your oven, using a normal baking tray, to avoid ‘stinking up’ your kitchen. (I prefer grilling on an open flame since the salad tastes better).